Instructions:
- Mash the ripe avocados in a bowl. Add salt, pepper, and lime juice to taste. Mix well and set aside.
- In another bowl, combine the diced tomatoes, chopped red onion, and fresh cilantro. Season with a pinch of salt and pepper. Mix gently to make the salsa.
- Toast the rye bread slices to your desired level of crispiness.
- Poach the eggs: Bring a pot of water to a gentle simmer. Add a splash of vinegar. Crack each egg into a small bowl and carefully slide it into the simmering water. Cook for about 3-4 minutes for a perfectly runny yolk. Remove with a slotted spoon and drain excess water on a paper towel.
- Spread a generous layer of mashed avocado onto each slice of toasted rye bread.
- Spoon the tomato salsa over the avocado
- Put the poached egg on top of the salsa
- Garnish with a sprig of cilantro and a drizzle of Philmore Bourbon BBQ Sauce.
This brunch combines the creamy richness of avocado, the freshness of tomato salsa, and the decadence of poached eggs, all enhanced by the distinctive flavor of your Bourbon BBQ Sauce. Enjoy!