Mother’s Day Poached Eggs on Sourdough with Bacon & Avocado Crema

Eggs

• Poach in a small pot filled with water.
• Bring to a boil and turn the heat down so the water is simmering.
• Add in 1 tablespoon of vinegar.
• Crack the egg into a small bowl or ramekin and carefully drop the egg into the simmering water.
• A large egg should take 2.5 – 3 minutes for a soft poach.

Bacon

• Fry bacon in a pan or cook in a preheated oven until desired doneness.

Onion

• Add 1 tablespoon each of butter and olive oil into the pan on medium heat.
• Add in sliced onion.
• Stirring occasionally for 15 minutes.
• Add in 1 tablespoon each of maple syrup and salt.
• Stir together and continue to cook until the onions are a sweet caramel color.
• Another 10 minutes.
• Cut cherry tomatoes in half and add them in to the onion mixture.
• Grate the smoked cheddar into the onion mixture and stir it in to let it melt.

Avocado Crema 

• In a food processor, add in avocado, fresh herbs, banana peppers, garlic powder, juice from 2 limes and blitz until smooth.
• Add salt and pepper to taste.
• Add olive oil while mixture is blending to thin out if desired.

Build it

• Toast the sourdough.
• Place onion, tomato, smoked cheddar mixture on the bread.
• Next place the bacon and a poached egg.
• Spoon the avocado crema on top of the egg.
• Finish with some flakey salt.