Servings: 2 / Ready in: 20 mins
Ingredients
2 teaspoons distilled white vinegar
3 cups Water
4 large eggs
1/2 jar Mölli Mexico City Cooking Sauce
3/4 cup heavy whipping cream
1/4 cup whole milk
2 English muffins, sliced in half lengthwise and toasted
1 avocado, pitted peeled and sliced
Salt to taste
Directions
Add Mexico City sauce, cream and milk to a heavy medium skillet and bring to a boil, whisking constantly. Reduce heat to medium-low and simmer until sauce thickens slightly and is reduced to 1 cup, whisking occasionally, about 8 minutes. Season to taste with salt and pepper.
Meanwhile, add water to a large skillet and bring to simmer over medium heat. Add vinegar. Working in batches, crack eggs 1 at a time into a small bowl and carefully transfer to water in skillet over low heat. Bring water to a simmer and cook until whites are just set and yolks are still runny, adjusting heat as needed to maintain gentle simmer, about 2 1/2 to 3 minutes depending on the altitude.
Place two avocado slices over each muffin. Using a slotted spoon, transfer each poached egg to a muffin. Season with salt and top with 3 tablespoons of the creamy Mexico City mixture on top. Provecho!
