Eggs Benedict with Avocado Sauce


5 strips of bacon, cut in half

4 eggs

Sea salt

Freshly ground black pepper


Ingredients for the Avocado Sauce:

1 medium avocado, peeled

1/4 cup lemon juice

1/2 teaspoon garlic powder

1/3 cup olive oil

Sea salt



Preheat oven to 400 degrees F.

On a baking sheet, arrange the bacon into four separate bases for the eggs: each base should be a few pieces of bacon arranged in a weave pattern. Cook the bacon bases in the oven for 15-20 minutes.

Puree the avocado, lemon juice and garlic powder in a food processor until smooth. Add the olive oil until you get a thick but pourable consistency. Season to taste with sea salt.

Bring a pot of water to a boil, drop an egg in, and let it cook until the whites are set (2-4 minutes). Remove and repeat for the remaining eggs.

Divide the bacon among the plates, top with the poached eggs and pour avocado sauce on top of each egg.


Recipe inspired by: Paleo Leap

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