Aussie egg in a hole
- March 2016
- Serves 4
- Hands-on time 15 min, oven time 10-15 min
A dish that combines toast, egg, bacon and spicy avocado in a way that all your brunch guests will love.
- 37.3g (11.8g saturated)
- 23.8g (1.7g sugars)
- 8 British free-range streaky bacon rashers
- 4 thick slices good white bread
- Butter, softened
- 4 medium free-range eggs
- 2 ripe avocados
- Juice 1 lime
- Small handful fresh coriander, roughly chopped, plus extra leaves to garnish
- Sriracha sauce (or, if you don’t like spice, ketchup) to serve
- Heat the oven to 220°C/200°C fan/gas 7 and lay the bacon in a single layer on a foil-lined baking sheet with a lip. Cook for 15-20 minutes, turning once, until crisp.
- Meanwhile, cut a square or stamp a circle out of each slice of bread, leaving about a third of the soft white part as a border. Butter both sides of the bread. (You can butter the bread cut-outs, then add to the bacon in the oven for the final 10-15 minutes if you like.) Once the bacon is cooked, remove from the oven, then turn down the heat to 180°C/160°C fan/gas 4.
- Melt a knob of butter in a large non-stick ovenproof frying pan over a medium heat, moving it around to coat the base. Add the bread slices and cook until golden on one side (about 2 minutes). Turn over the bread and repeat until both sides are golden. Remove the pan from the heat, then cross 2 pieces of bacon over the hole in each toast. Crack an egg over each bacon-covered hole. Transfer the pan to the oven and cook for 8-10 minutes until the white is set but the yolk still has a bit of wobble.
- Meanwhile, mash the avocado with the lime, coriander and a pinch of sea salt. When the eggs are cooked to your liking, serve the toasts with the avocado on the side, a scattering of coriander and a drizzle of sriracha.
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