Takes 10 mins serves 4
8 smoked rashers of back bacon
8 slices sourdough bread
4 tomatoes, halved
4 ripe and ready avocados Juice
1 Preheat grill to high and place the bacon on to a grill pan. Grill for 5-10 mins, turning occasionally, until crisp. 2 Bring a pan of water to the boil and reduce to a simmer. Carefully crack in the eggs and poach for 4 mins. 3 Toast the bread and grill the tomatoes for 3 mins to warm through. Quarter the avocados, remove the stones and peel. Mash the flesh in a bowl with seasoning and lemon juice. 4 Spread the mashed avocado over the toast, top with the bacon. Carefully remove the eggs from the pan of water with a slotted spoon and pat dry with kitchen roll. Place on top of the bacon and serve with the grilled tomatoes.