Avocado Sauce Eggs Benedict

1. 1

   Preheat oven to 500 degrees F. Arrange tomato halves, cut sides up on a foil-lined baking pan. Sprinkle tomatoes with salt, sugar and parsley, then drizzle with olive oil.

2. 2

   Roast tomatoes until soft but still intact, 30 to 40 minutes.

3. 3

   In food processor, combine avocados, lime juice, water, olive oil, salt and pepper; process until smooth. In medium bowl, combine avocado sauce; stir in chives or scallions. Separate English muffin halves and brush with olive oil; bake in preheated oven until edges are brown, about 8 minutes.

4. 4

   While muffins are cooking, fill a 12-inch heavy skillet with water until half-full; bring water to a simmer, then add vinegar. Break an egg into a small cup, then carefully pour the egg into the water. Repeat with remaining eggs, poach eggs at a simmer for 3 to 4 minutes or until whites are firm but yolks are still runny. To drain, transfer eggs with a slotted spoon to paper towels and sprinkle with salt and pepper.

5. 5

   To assemble, place roasted tomatoes on top of English muffins. Top each tomato with an egg, then transfer muffins to 4 plates. Spoon avocado sauce over eggs and sprinkle with crumbled bacon.

* Per serving · 4 servings · Values may vary.