Smash the avocado until mostly smooth, leaving some small pieces. Mix the avocado with yogurt and a pinch of salt. If it's too thick, add a splash of milk. The sauce should pour but not be runny.
STEP 2
Toast the english muffin and place both sides on a plate.
STEP 3
In a medium non-stick skillet, add a couple of inches of water, just enough to cover the eggs. Heat to 185° F and add salt and vinegar.
STEP 4
Crack each egg into individual ramekins. Then, pour the eggs in the water making sure not to let them touch. Remove pan from heat and cover for 5 minutes.
STEP 5
Remove eggs from water with a slotted spoon. Set them aside on a plate to drain any extra water.
STEP 6
Heat the oil in a skillet at medium heat. Brown the bologna on each side about 1 - 2 minutes. Cut into quarters and place 2 quarters on each muffin half.
STEP 7
Place one egg on the bologna on each side of muffin. Then, drizzle the sauce over the egg.
STEP 8
Sprinkle with cilantro and cayenne pepper.
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