An EPIC Breakfast (Avocado, eggs & bacon toast)

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork bacon

Turkey bacon is lower in fat and calories.

sourdough bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread offers more fiber.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective cooking oil.

eggs

🥗Healthier: egg whites

💰Cheaper: egg substitutes

Egg substitutes can reduce cholesterol.

Slice two half inch thick slices of sourdough bread using a serrated bread knife.

Set the sliced bread aside.

Heat a frying pan on low to medium heat and add a touch of olive oil.

Lay the Smoky bacon in the frying pan and cook until beautifully sizzling, pressing down with a spatula to make it crispy.

Once the bacon is golden brown and crispy, remove it from the heat and place it on a chopping board.

Chop the bacon into rustic, rough pieces of different sizes and set aside.

Crack the eggs into a small bowl or ramekin.

Bring a saucepan of water to a gentle simmer and stir aggressively to create a vortex.

Gently drop one egg at a time into the vortex.

While the eggs are poaching, place the sourdough bread under the grill.

Once one side of the bread is golden and toasted, turn it over and put it back under the grill.

Remove the eggs from the water and gently pat them dry with a clean tea towel.

Take the toasted bread from under the grill and place it on a plate.

Cut the avocado around the outside, twist to open, and remove the stone with a knife.

Cut the avocado flesh in a crisscross pattern and turn it inside out to remove the flesh.

In a bowl or on a plate, use a fork to crush the avocado slightly.

Spoon the crushed avocado onto the sourdough toast.

Sprinkle the chopped bacon over the avocado.

Lay the poached eggs on top of the toast.

Finish with another sprinkle of bacon, a pinch of sea salt, and a twist of freshly ground black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens