Poached Eggs with Crispy Bacon & Guacamole on Sourdough Toast with Green Juice

By Market Magazine
POACHED EGGS WITH CRISPY BACON AND GUACAMOLE ON SOURDOUGH TOAST WITH GREEN JUICE

POACHED EGGS WITH CRISPY BACON AND GUACAMOLE ON SOURDOUGH TOAST WITH GREEN JUICE

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Serves

4

Preparation
Cooking Time

20

minutes

Ingredients

  • 400 g 400 bacon

  • 8 8 free range eggs

  • 1/2 1/2 loaf sourdough bread

  • 250 g 250 Harris Farm Guacamole

  • 1 1 punnet micro greens

  • 1 L 1 HFM Fresh Green Juice

  • FROM YOUR PANTRY
  • Salt and pepper

  • White wine vinegar

Method

  • Fill medium pan with water and bring to simmer. Place large frying pan or griller over high heat, add bacon and cook for around 2 minutes on each side or until golden brown. Keep warm in pan.
  • Add 1 tsp of vinegar to water and stir in a circular motion, then crack 1 egg into swirling and simmering water.
  • Cook eggs for around 2-3 minutes or until set. Remove egg from water using slotted spoon and place into bowl with icy water to stop from cooking further. Repeat with remaining eggs.
  • Grill or toast sourdough slices, drain bacon on absorbent paper and warm up eggs by putting them into bowl with boiling water for 1 minute.
  • Spread toasted bread with Harris Farm Guacamole, add bacon and top with a poached egg.
  • Sprinkle with micro greens or fresh baby herbs.
  • Serve warm with a refreshing HFM Fresh Green Juice.

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