Potato Egg Benedict with Avocado

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Wash and peel the potatoes, then slice them into 1/2-inch thick rounds.

3. 3

   Place the potato slices on a baking sheet, drizzle with olive oil, and season with salt and black pepper.

4. 4

   Bake the potatoes in the preheated oven for about 25 minutes or until they are golden and tender.

5. 5

   While the potatoes are baking, bring a pot of water to a gentle simmer and add a splash of vinegar.

6. 6

   Crack the eggs into individual cups and gently slide them into the simmering water to poach for about 3-4 minutes.

7. 7

   Remove the eggs with a slotted spoon and set them aside on a paper towel to drain.

8. 8

   In a small bowl, mash the avocados with lemon juice, salt, and paprika until smooth.

9. 9

   Once the potatoes are done, remove them from the oven and let them cool slightly.

10. 10

    To assemble, place a dollop of avocado mash on each potato slice, top with a poached egg, and sprinkle with additional paprika if desired.

11. 11

    Serve immediately and enjoy your Potato Egg Benedict with Avocado.