Pesto eggs with sourdough, avocado and bacon

Method

1. Heat a large frying pan over a medium heat. Cook the bacon until crisp. Drain on kitchen paper and set aside. Keep the pan (with the bacon fat) to hand.
2. Increase the heat slightly, then fry the bread for 2 minutes on each side until turning golden. Roughly spread with a third of the pesto, then flip and let the pesto sizzle for 45 seconds. Spread the other side with another third of the pesto, then flip. Add the rest of the pesto into the hole, followed by the egg, then cook until the egg white is set and the yolk is a little jammy.
3. Serve topped with the crispy bacon and sliced avocado. Finish with the coriander, lime juice and extra pesto or lime wedges and chilli jam, if you like.