- Place avocado, stock, juice and oil in a blender, or in the cup with your (immersion) hand blender, and puree until silky smooth. Season the avocado “hollandaise” with salt and hot pepper sauce. Cover and set sauce aside for now (see Note).
- Fill a very large and wide pot 2/3 full with water. Add the vinegar and bring to a simmer.
- While the water is heating up, place bacon in a large skillet, set over medium heat and fry until crispy. Drain bacon on paper towel.
- When simmering, swirl the water and then crack eggs into it. Poach eggs to the desired doneness (about 3 minutes for soft poached).
- Set 2 half, toasted English muffins on each of 4 plates. Top each muffin with a lettuce leaf, tomato slice and 2 half pieces of bacon.
- Lift eggs out of the water, drain well, and set one on each muffin. Top with sauce and serve. Serve any leftover sauce in a bowl on the table for diners to spoon on their eggs if they would like more.
Any leftover avocado “hollandaise” will keep in the refrigerator a few days. Serve it with eggs again, or on fish, such as grilled salmon.
Recipe Options: Instead of English muffins, set the lettuce, tomato, bacon, poached eggs and sauce on another type of bread, such as toasted slices of baguette or sourdough. For a milder taste, use regular bacon instead of peppered-flavoured.