- Prep time
- 10 minutes PT10M
- Cook time
- 2–3 minutes PT3M
- 2 servings
A spiritual cousin to a classic Eggs Benedict, this dish omits the hollandaise but adds a dollop of Truff White Truffle Infused Hot Sauce to bring the spice.
- 1 English muffin
- 2 tablespoons butter, softened
- 4 tablespoons white vinegar
- 2 eggs
- 1 avocado, sliced
- 4 pieces bacon, cooked
- 1 tablespoon Truff White Truffle Infused Hot Sauce
Heat skillet over medium heat. Spread butter on each half of the English muffin and place in skillet, butter-side down, to brown. Remove from skillet and set aside.
To poach the eggs, bring a medium pot of water to a boil. Add the vinegar and then give the water a stir with a slotted spoon. As the water moves, drop each egg in the water. Turn heat to low. After 30 seconds, skim away and discard any extraneous egg white that is not closely surrounding the yolk.
Let eggs poach for 1–2 minutes or until white is set and yolk is still soft. Remove the eggs from the water with a slotted spoon, blotting on a paper towel to remove any excess moisture.
Place ½ avocado on each piece of toasted muffin, followed by the bacon and the poached egg. Finish with Truff White Truffle Infused Hot Sauce.