5 strips of bacon, cut in half
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
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