Bacon and Egg Stack with Avocado Coriander Salsa
- Back to recipes
- Prep time: 5 mins Cook time: 20 mins
- 2 servings
Ingredients
12 rashers Farmland streaky bacon
4 slices sourdough toast
4 eggs
Handful of rocket
Drizzle of olive oil
Salt and pepper
Avocado salsa
2 NZ Avocados, scooped
⅓ cup Superb Herb coriander, roughly chopped
1 lime, juiced
½ small red onion, finely diced
Salt, to taste
Method
- Preheat the oven to 180°C. Line 2 trays with baking paper.
- Lay bacon rashers on a tray and cook until crispy, about 15-20 minutes.
- Meanwhile, make your salsa. Scoop the avocados into a bowl and mash with a fork, add remaining ingredients, stir well, and season to taste. Set aside.
- When the bacon is almost cooked, toast sourdough on the second baking tray in the oven until golden. Drizzle with olive oil if you like.
- Add a little olive oil to a nonstick frying pan over medium heat and cook eggs until your liking. Season with salt and pepper.
- To serve: Place sourdough toasts down first, slather with avocado salsa, then stack with bacon, rocket, a fried egg, sourdough, more delicious bacon and a second egg. Serve with avocado salsa.