RedHot Avocado Toast

Ingredients

• 4 slices thick-cut crusty Italian bread
• 1 lime, cut in half
• 1 medium avocado, peeled, pitted and thinly sliced
• McCormick® Sea Salt Grinder, to taste
• McCormick® Pure Ground Black Pepper, to taste
• 4 slices crisply cooked bacon, chopped
• 4 tablespoons crumbled blue cheese
• 4 eggs
• 1 tablespoon white vinegar
• 4 teaspoons Frank's RedHot® Original Cayenne Pepper Hot Sauce

directions

1. FOR THE AVOCADO TOAST, toast bread to desired doneness. Squeeze lime over avocado slices to prevent browning. Arrange avocado slices on toast, pressing down gently. Sprinkle with salt and pepper, if desired. Top evenly with chopped bacon and crumbled blue cheese.
2. FOR THE POACHED EGGS, fill large deep saucepan with 2 inches of water. Add vinegar. Bring to boil. Reduce heat to medium. Break 1 egg into small dish. Gently stir water in one spot and carefully slide egg into simmering water (bubbles should just begin to break the surface of the water). Repeat with remaining eggs. Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken. Carefully remove eggs with slotted spoon. Drain on paper towels. TO SERVE, place 1 slice of Avocado Toast on each serving plate. Top with a poached egg. Drizzle with RedHot Sauce to serve.
3. TO SERVE, place 1 slice of Avocado Toast on each serving plate. Top with a poached egg. Drizzle with RedHot Sauce to serve.