Hit enter to search or ESC to close

Bookmark Recipe

Poached Egg, Bacon and Avocado on Toast

Crispy bacon, runny eggs and smooth avocado on toasted bread - the perfect breakfast, lunch or brunch.

4 people
20 min
Nutrition per serving
  • kcal
    544kcal
  • protein
    22g
  • iron
    2.6mg
  • carbs
    22g

Ingredients

    • 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

    To Serve

    • Lightly dressed green salad

Main

    • 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

    To Serve

    • Lightly dressed green salad

Method

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.

Quality Mark Logo

The Quality Mark & You

Learn more

Method

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.

Poached Egg, Bacon and Avocado on Toast