Lamb Bacon & Egg Sandwich with Caramelised Onions

Name: Lamb Bacon & Egg Sandwich with Caramelised Onions
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 12 Te Mana Lamb Artisan Bacon rashers; Olivado Extra Virgin Avocado Oil; 4 Woodland Free Range Eggs; 1 NZ Avocado (sliced); Handful of Superb Herb Crazy Peas; ½ cup Rocket leaves; 8 slices Sourdough; 4 tbsp Mayonnaise; Salt & pepper; 2 red onions (in thin slices); 2 tsp butter; 2 tsp Olivado Extra Virgin Avocado Oil; 2 tbsp Brown sugar; 2 tbsp Balsamic Vinegar

A bacon and egg sandwich on wooden board with a pot of relish

We love a deluxe breakfast sandwich. You can caramelise the onions the evening before (they are delicious with many meals!) and then cook the lamb bacon and eggs on the barbeque for a quick hearty breakfast.

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Prep Time 10

Cook Time 45

Total Time 55

Course Breakfast, Lunch

Servings

Ingredients

12 Te Mana Lamb Artisan Bacon rashers
Olivado Extra Virgin Avocado Oil
4 Woodland Free Range Eggs
1 NZ Avocado sliced
Handful of Superb Herb Crazy Peas
½ cup Rocket leaves
8 slices Sourdough
4 tbsp Mayonnaise
Salt & pepper

For the Caramelised Onions

2 red onions in thin slices
2 tsp butter
2 tsp Olivado Extra Virgin Avocado Oil
2 tbsp Brown sugar
2 tbsp Balsamic Vinegar

Instructions

For the Caramelised Onions: Heat oil in a large frying pan over low heat. Add butter, onions, sugar and balsamic vinegar and fry for 20-30 minutes, until caramelised, stirring often. Set aside.
Slather half the mayonnaise onto the sourdough slices, then set aside for the bbq.
Preheat the barbeque. Drizzle barbeque with oil. Fry the eggs sunny side up on the flat plate of the barbeque. Fry the lamb bacon for 2-3 minutes on each side, until crispy and cooked. Fry the bread until hot.
To assemble: Slather bread with the remaining mayonnaise. Spoon caramelised onions onto the bread, then top with rocket, avocado slices, lamb bacon, crazy peas and a fried egg. Season with salt and pepper then dig in. Delicious!