Crispy bacon, runny eggs and smooth avocado on toasted bread – the perfect breakfast, lunch or brunch.
- 8 smoked streaky rashers
- 4 eggs
- Dash of white wine vinegar
- 2 avocados, peeled and chopped
- Juice of ½ a lime
- ¼ teasp. chilli flakes
- 1 tablesp. coriander leaves, chopped
- Salt and freshly ground black pepper
- 4 slices sourdough bread, lightly toasted
- 1 tablesp. olive oil
Place the rashers under a hot grill and cook until crispy. Mash the avocados with the lime juice, chilli flakes, coriander leaves and season with salt and pepper. 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. To Serve: Toast the bread, drizzle over the olive oil then top with the avocado mixture. Place the rashers on top and finally a poached egg. Season the egg with a little salt, black pepper and a sprinkle of chilli flakes. Serve with a green salad.