Combine all ingredients except water in a food processor. Blend until smooth. If desired add 1-2 tablespoons of water to thin out sauce. Keep in fridge until ready to use.

Add bacon to large pan and be sure not to overlap the bacon. Fry on medium heat until crispy. Remove from heat and set aside on plate covered with paper towel to catch drippings.

In a medium saucepan, add 1 1/2 inches water and bring to a boil. Reduce heat to medium and place poach pods in water. The ring part of a mason jar lid also works well to poach eggs and keep the egg whites contained. Cover saucepan and cook eggs for about 5 minutes. This amount of time will cook eggs that are still runny in the inside but thick. If prefer not to have any runny eggs cook for an additional 1-2 minutes. If using the mason jar lids, use spatula to remove eggs.

Toast english muffins and place on plates. Place slice of cheese over english muffins. Top with bacon slices and poached eggs. Pour avocado sauce over poached eggs and serve.