Bacon, Egg & Avocado Stack
PREP 5 MIN•COOK 5 MIN
DF
GF
NS
NF
Number of servings
2
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
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.
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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