Poached Egg, Bacon and Avocado on Toast

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

Ingredients:
8 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

Method:
1. Place the rashers under a hot grill and cook until crispy.
2. Mash the avocados with the lime juice, chilli flakes, coriander leaves and season with salt and pepper.
3. 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.
4. Break the eggs, one at a time, into a ramekin or small bowl, then slide gently into the water.
5. 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.

Source: Bord Bia