Bacon, Egg & Avocado Stack

PREP 5 MIN
•
COOK  5 MIN

DF

GF

NS

NF

Number of servings
2
Ingredients

4 large eggs

1 tsp white vinegar

60g lean bacon

2 thin slices (40g ea) sourdough bread (or gluten free) toasted

1⁄2 cup (20g) baby spinach leaves

Smashed Avocado

1⁄4 avocado (medium, 240g) mashed

1 tbs lemon juice

1⁄4 tsp chilli flakes or to taste

salt and pepper, to taste

Methodbased on 2 servings
1

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.

2

While waiting for water to boil, heat non-stick frypan over medium heat and cook bacon for 2 minutes on each side.

3

While eggs are cooking, combine avocado ingredients in a small bowl.

4

Divide toast between plates and top with spinach, avocado, bacon, eggs and chilli and season with salt and pepper to serve.  

Nutritional Informationper serving

Energy (kJ)

1357 kJ / 324 cals

Protein

23.2 g

Fat

15.3 g

Sat. Fat

4.2 g

Carbs

21.5 g

Sugar

1.3 g

Fiber

3.9 g

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