- 4 large eggs
- 1 capful white vinegar
- 4 avocados
- Juice of 1/2 lemon
- Salt and pepper
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon chili powder
- 1/2 teaspoon each granulated garlic and granulated onion
- A few dashes Tabasco
- 12 slices meaty bacon
- 1 tablespoon canola or olive oil
- 2 pints cherry tomatoes or 36 cocktail tomatoes
- 4 cloves garlic crushed
- 2 tablespoons thyme leaves
- 1 tablespoon olive oil
- 2 large jalapeño peppers, chopped
- 1 lime
- 1 small red onion, finely chopped
- 1 cup loosely packed cilantro or parsley, coarsely chopped
- Tabasco or ground cayenne, to taste
Prepare a cold water bath and bring a few inches of water to a simmer in a medium pan. Add vinegar, swirl water. Crack eggs individually into a small bowl or ramekin, transfer into the pan and poach for 3 minutes. Remove with a slotted spoon or spider and cold shock, drain on kitchen towel.
Preheat oven to 400ͦF.
Halve avocados and scoop a bit of flesh out near the pit to nest poached eggs in; scoop the avocados from skin. Douse the avocados with a little lemon juice. Season the avocados with dried spices, salt, pepper and Tabasco, add poached eggs to 4 halves and trap the egg by setting the other avocado halves in place.
Toss tomatoes, garlic and thyme with olive oil, salt and pepper. Roast tomatoes until they burst, remove around 25-30 minutes.
Wrap egg-stuffed avocados neatly with 3 slices of bacon. Brown and crisp the bacon in a nonstick skillet to set it, around 3-5 minutes, then roast 10-12 minutes to very crisp at 400ͦF degrees until the bacon very crisp and browned.
Combine jalapeños, lime, red onion, cilantro, Tabasco and salt; add burst tomatoes and toss.
Serve bacon-wrapped avocados topped with lots of roasted pico de gallo.