Avocado, Egg and Bacon on Sourdough Toast with Wild Garlic and Chive Flowers
Print recipe
| Serves | 1+ |
| Prep time | 10 minutes |
| Cook time | 10 minutes |
| Total time | 20 minutes |
| Allergy | Egg, Wheat |
| Meal type | Breakfast, Lunch, Snack |
| Misc | Gourmet, Serve Hot |
| Occasion | Easter, Formal Party |
| Region | British |
| By author | Karen Burns-Booth |
Avocado, Egg and Bacon on Sourdough Toast with Wild Garlic and Chive Flowers - an elegant and seasonal breakfast or brunch.
Ingredients
- 2 rashers of Denhay Wiltshire Cure Smoked Back Bacon (per person)
- 1 egg (per person)
- 1/2 avocado, peeled and sliced (per person)
- 1 slice sourdough bread (per person)
- butter
- handful of chopped wild garlic
- handful of chopped chives
- 1 chive flower (per person)
Note
Avocado, Egg and Bacon on Sourdough Toast with Wild Garlic and Chive Flowers - an elegant and seasonal breakfast or brunch.
Directions
| Step 1 | Grill the bacon under a hot grill, turning it after 2 to 3 minutes. Grill until cooked and fat is crispy. |
| Step 2 | Meanwhile toast the sourdough bread, spread it with butter. |
| Step 3 | Poach the egg in boiling water until it is cooked but yolk is still soft. |
| Step 4 | Arrange the avocado over the toast and place the poached egg on top. Lay the cooked bacon next to the egg and toast and scatter the chopped wild garlic and chives over, before adding the chive flower petals. |
| Step 5 | Serve immediately with salt and pepper to taste. |
