Classic French Croissant Breakfast: Poached Eggs & Avocado

INGREDIENTS

1 teaspoon vinegar* 4 eggs 2 croissants, halved and toasted 4 slices tomato 1/2 avocado, sliced crosswise 8 slices crisp-cooked bacon Mornay Sauce (recipe) Chopped chives and sprouts *Adding vinegar to the water helps keep the egg white intact while poaching.

PREPARATION:

1. Fill wide saucepan or deep skillet with about 1-1/2 inches water. Add vinegar. Bring to a simmer. Break 1 egg into shallow cup or saucer. Gently slide egg into simmering water. Repeat with remaining eggs.
2. Cook eggs 3 to 4 minutes or until set. Carefully remove eggs with slotted spoon; drain on paper towels.
3. Place croissant half on each plate. Layer tomato, avocado and bacon on croissant. Top with poached eggs. Divide Mornay Sauce equally among croissants. Garnish with chives and sprouts.

This recipe appears in: Sandwiches