Bacon, Egg & Avocado Stack
PREP 5 MIN•COOK 5 MIN
Number of servings
4 large eggs
1 tsp white vinegar
60g lean bacon
2 thin slices (40g ea) sourdough bread (or gluten free) toasted
1⁄2 cup baby spinach leaves
1⁄4 avocado (medium) mashed
1 tbs lemon juice
1⁄4 tsp chilli flakes or to taste
salt and pepper, to taste
Bring a small saucepan of water to the boil, reduce to gentle simmer and add vinegar. Stir in a circular motion to create a vortex and gently crack eggs into the water and cook for 4 minutes. Remove eggs with slotted spoon and pat dry.
While waiting for water to boil, heat non-stick frypan over medium heat and cook bacon for 2 minutes on each side.
While eggs are cooking, combine avocado ingredients in a small bowl.
Divide toast between plates and top with spinach, avocado, bacon, eggs and chilli and season with salt and pepper to serve.
1416 kJ / 338 cals
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