What you Need
- 6 slices
- Wunderbar® Bologna, thinly sliced
- 1
- english muffin
- 2
- eggs
- 1 tsp.
- white vinegar
- 1/2
- avocado
- 1/4 cup
- plain yogurt
- 1 Tbsp.
- milk
- 1 Tbsp.
- vegetable oil
- 1 Tbsp.
- cilantro, chopped
- 1/2 tsp.
- salt
- Pinch
- cayenne pepper
How to Make It
- STEP 1
- Smash the avocado until mostly smooth, leaving some small pieces. Mix the avocado with yogurt and a pinch of salt. If it's too thick, add a splash of milk. The sauce should pour but not be runny.
- STEP 2
- Toast the english muffin and place both sides on a plate.
- STEP 3
- In a medium non-stick skillet, add a couple of inches of water, just enough to cover the eggs. Heat to 185° F and add salt and vinegar.
- STEP 4
- Crack each egg into individual ramekins. Then, pour the eggs in the water making sure not to let them touch. Remove pan from heat and cover for 5 minutes.
- STEP 5
- Remove eggs from water with a slotted spoon. Set them aside on a plate to drain any extra water.
- STEP 6
- Heat the oil in a skillet at medium heat. Brown the bologna on each side about 1 - 2 minutes. Cut into quarters and place 2 quarters on each muffin half.
- STEP 7
- Place one egg on the bologna on each side of muffin. Then, drizzle the sauce over the egg.
- STEP 8
- Sprinkle with cilantro and cayenne pepper.
