Bacon & egg stack with avocado coriander salsa

Name: Bacon and egg stack with avocado coriander salsa
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 12 rashers Farmland streaky bacon; 4 slices sourdough toast; 4 eggs; Handful rocket; olive oil; Salt and pepper; 2 NZ Avocados (scooped); 1/3 cup Superb Herb coriander (roughly chopped); 1 lime (juiced); ½ small red onion (finely diced); Salt (to taste)

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.

Print Pin Rate

Prep Time 5

Cook Time 20

Total Time 25

Course Breakfast, Brunch, Lunch

Servings people

Ingredients

12 rashers Farmland streaky bacon
4 slices sourdough toast
4 eggs
Handful rocket
olive oil
Salt and pepper

Avocado salsa

2 NZ Avocados scooped
⅓ cup Superb Herb coriander roughly chopped
1 lime juiced
½ small red onion finely diced
Salt to taste

Instructions

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.