The perfect weekend breakfast – Crispy bacon, runny eggs and smooth avocado on toasted sourdough bread.
Ingredients (Serves 4)
- 8 dry cure bacon rashers
- 4 eggs
- Dash of white wine or cider vinegar
- 2 ripe avocados, peeled and chopped
- Juice of ½ a lime
- ¼ Teaspoon chilli flakes
- 1 Tablespoon coriander leaves, chopped
- Salt and freshly ground black pepper
- 4 slices sourdough bread, lightly toasted
- 1 Tablespoon olive oil
Method
Place the bacon rashers under a hot grill and cook until crispy or as you like them.
Mash the avocados with the lime juice, chilli flakes, coriander leaves and season with salt and pepper.
Put the bread on to toast.
To poach the Eggs:
Bring a large pan of water to a simmer. Season the water with salt and a dash of vinegar. Give the water a stir to cause it to swirl.
Break the eggs, one at a time, into a ramekin or small bowl, then slide gently into the water.
Cover the pan and continue to simmer for 2-3 minutes or until the eggs are cooked to your liking. when eggs are poached place on kitchen towel to soak up water.
Place the bacon rashers under a hot grill and cook until crispy or as you like them.
Mash the avocados with the lime juice, chilli flakes, coriander leaves and season with salt and pepper.
To Serve:
Drizzle olive oil on the toast then top with the avocado mixture. Place the 2 bacon rashers in a cross on each slice and then balance a poached egg on top.
Season the egg with a grind of black pepper and a sprinkle of chilli flakes.
Macros: per serving
Calories – 544
Carbs – 22 grams
Protein – 22 grams
Fat – 40 grams
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