Makes 4 servings
|2||croissants, halved and toasted|
|1/2||avocado, sliced crosswise|
|8||slices crisp-cooked bacon|
|Chopped chives and sprouts|
*Adding vinegar to the water helps keep the egg white intact while poaching.
- 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.
- Cook eggs 3 to 4 minutes or until set. Carefully remove eggs with slotted spoon; drain on paper towels.
- 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.
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