Tex Mex Eggs Benedict With Creamy Avocado Hollandaise

• 4 English muffins halved
• 8 strips bacon
• 8 large eggs
• 3/4 cup pico de gallo fresh
• 1 avocado ripe
• 1 garlic clove
• 2 tablespoons lemon juice
• 1 teaspoon dijon mustard
• 1/4 teaspoon salt
• 3 dashes hot sauce
• 1 cup water
• 1 tablespoon white vinegar for boiling water
• cilantro for garnish

1. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and lay the bacon strips in a single layer. Bake the bacon for 15-20 minutes. When it reaches a rich red color, remove the baking sheet from the oven and drain the bacon strips on a paper towel lined plate. Fold the bacon strips into Vs.
2. Meanwhile, bring water to boil in your 8.0-Quart Stockpot from your KitchenAid(R) Stainless Steel 8-Piece Set. Add a tablespoon of vinegar to the water.
3. Cut the English muffins in half and toast until golden.
4. Scoop the flesh of the avocado into the KitchenAid(R) TorrentTM Magnetic Drive Blender. Add the garlic clove, lemon juice, Dijon mustard, salt, hot sauce, and water in the Blender. Puree until very smooth and set aside.
5. Once the water is boiling and all the other ingredients are ready, lower the heat so the water is at a low simmer and gently crack an egg over the boiling water. Allow the egg to sink and dance around the pot for approximately 2 minutes, then scoop it out with a slotted spoon. Repeat with the remaining eggs.
6. To assemble: Place an English muffin half on each plate. Top with a bacon strip, followed by a heaping spoonful of pico de gallo. Then place the poached egg on top and spoon the Creamy Avocado Hollandaise over the top. Garnish with cilantro if desired.

bacon, eggs, pico de gallo fresh, avocado, garlic, lemon juice, mustard, salt, hot sauce, water, white vinegar, cilantro

Taken from www.yummly.com/recipe/Tex-Mex-Eggs-Benedict-with-Creamy-Avocado-Hollandaise-2099258 (may not work)