It’s Saturday and after a tiring week (the first whole week after Christmas always seems long) I’ve treated myself to a bit of a lie in and a tasty brunch. This is probably the best thing i’ve eaten all week as i’m trying to lose a few pounds after stuffing my face full of festive food. This is a combination of two great breakfasts, avocado toast and bacon and eggs. Add a drizzle of my favourite hot sauce and it’s time for brunch!
Avocado, bacon and fried egg on gluten free toast
Prep time: 10 minutes
Cooking time: 10 minutes
- 6 British free-range streaky bacon rashers
- 1 large ripe avocado
- 1 red chilli, finely chopped
- ½ bunch of coriander, roughly
- Juice of ½ lime
- Salt and freshly ground black pepper
- 1 tsp olive oil
- 2 free-range eggs
- 2 slices of gluten free bread
- Butter to spread
- Sriracha hot sauce, optional
Heat the oven to 200ºC.
Lay out the bacon rashers on a foil-lined tray and cook in the oven for 15-20 minutes, turning once, until crisp and browned.
Whilst the bacon is cooking halve and stone the avocado, scoop it into a bowl and roughly mash. Stir in the red chilli, chopped coriander and the lime juice, into the mashed avocado. Season generously with salt and a little pepper and set aside.
Heat a large pan over a medium heat, add the oil and fry the eggs to your liking. Toast the bread, then spread with butter.
Divide the avocado mixture between the toast slices, then top with the crisp bacon and a fried egg.
Serve immediately with a nice cup of tea.
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