Eggs Benedict with avocado sauce

INGREDIENTS
5 strips of good quality bacon (gluten, nitrate & nitrite, and sugar free), cut in half
4 eggs
Sea salt and freshly ground black pepper
Avocado Sauce:
1 medium avocado, peeled
¼ cup lemon juice
½ tsp garlic powder
⅓ cup olive oil or water
Sea salt

PREPARATION
Preheat your oven to 400 F.
On a baking sheet, arrange the bacon into four separate bases for the eggs: each base should be a few pieces of bacon arranged in a weave pattern. Cook the bacon bases in the oven for 15 to 20 minutes.
Puree the avocado, lemon juice and garlic powder in a food processor until smooth. Add the olive oil or water until you get a thick but pourable consistency. Season to taste with sea salt.
Bring a pot of water to a boil, drop an egg in, and let it cook until the whites are set (2 to 4 minutes). Remove and repeat for the remaining eggs.
Divide the bacon among the plates, top with the poached eggs and pour avocado sauce on top of each egg.