POACHED EGGS WITH CRISPY BACON AND GUACAMOLE ON SOURDOUGH TOAST WITH GREEN JUICE
Serves
4
Preparation
Cooking Time
20
minutesIngredients
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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