Curtis Stone’s Poached Eggs with Bacon, Avocado and Lime Mojo

To make the lime mojo, in a small saucepan, heat 1/3 cup of the oil over medium-low heat until it reaches the temperature of a warm bath, about 100°F.

Meanwhile, using a Microplane grater, finely grate the zest of the limes into a medium bowl. Halve the limes and squeeze 1/4 cup juice into the bowl. Stir in the chopped cilantro, scallion and chile.

Add all but 1 tablespoon of the lime-herb mixture to the warm oil and remove the pan from the heat. Set aside.

To poach the eggs, in a large deep saucepan, combine the vinegar and 8 cups water and bring to a boil over high heat. Reduce the heat so that the water is just simmering. Crack one egg in a coffee cup or small bowl and gently transfer the egg to the simmering water. Repeat with the remaining eggs, spacing them evenly in the pan, and poach for about 3 minutes, or until the whites are set, but the yolks are still fluid. Using a slotted spoon, carefully remove the eggs from the simmering water and place them in the warm olive oil-lime sauce; set aside.

Meanwhile, preheat the broiler (you can use a toaster oven). Gently fold the avocado chunks into the reserved lime –herb mixture to coat. Season with salt.

Spread the slices of ciabatta with butter and broil for about 3 minutes, or until nicely toasted on top.

To serve, place the toast on four plates and top each piece with a slice of bacon. Divide the avocado among the toasts. Using a slotted spoon, carefully remove the eggs from the sauce and place them on top of the avocado. Season with salt and pepper. Drizzle about 1 tablespoon of sauce over each toast, distributing the herbs and chile evenly. Garnish with the cilantro leaves and serve immediately.