Bacon & egg stack with avocado coriander salsa

Bacon, bread, egg stack on a plate with a small bowl of green avo mash.
Make this epic bacon and egg stack for your weekend brunch. It’s perfect paired with a zingy avocado & coriander salsa.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast, Brunch, Lunch
Servings 2 people


Avocado salsa


  • Preheat the oven to 180°C. Line 2 trays with baking paper.
  • Lay bacon rashers on a tray and cook until crispy, about 15-20 minutes.
  • Meanwhile, make your salsa. Scoop the avocados into a bowl and mash with a fork, add remaining ingredients, stir well, and season to taste. Set aside.
  • When the bacon is almost cooked, toast sourdough on the second baking tray in the oven until golden. Drizzle with olive oil if you like.
  • Add a little olive oil to a nonstick frying pan over medium heat and cook eggs until your liking. Season with salt and pepper.
  • To serve: Place sourdough toasts down first, slather with avocado salsa, then stack with bacon, rocket, a fried egg, sourdough, more delicious bacon and a second egg. Serve with avocado salsa.
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