RECIPE: Bacon & Poached egg Avocado Rye Toast

One of my favourite breakfasts. Super easy to make with few ingredients. Simple but delicious!

Bacon & Poached egg Avocado Rye Toast

For one serving, you will need:

Bregg
Bacon & Poached egg with Avocado rye toast

1 Large free range Egg
2 rashers of maple cured back bacon
1/2 a ripe avocado

1 tsp Extra virgin Olive oil
1 clove of garlic

1 thick cut slice of Rye bread
Cracked black pepper

 

Method: 

  1. Slice and scoop out the flesh of 1/2 a ripe avocado and keep aside.
  2. Grill the bacon until cooked and crisp around the edges.
    I like the contrast of crispy bacon with the soft egg and creamy avocado, but feel free to cook your bacon to your liking.
  3. Meanwhile bring a small pot of water to the boil,  stir the water rapidly to create a vortex and crack the egg into the middle. Poach for 3 minutes.
  4. While the egg is poaching, toast the bread, cut the garlic clove in half and rub it on the toast.

To Serve:

Drizzle the olive oil on the toast, add the avocado slices, and the crisp bacon. Remove the egg with a slotted spoon and top the toast with the poached egg.
Season with fresh cracked pepper (optional).

If you like this recipe, please be sure to share it and I hope you can try it out!

Image & recipe © Juan Pinal 2016.
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