We love a deluxe breakfast sandwich. You can caramelize the onions the evening before - they are delicious with many meals - and then cook the lamb bacon and eggs on the bbq for a quick hearty breakfast.

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Ingredients

12 rashers	Pure South Te Mana Lamb Artisan Bacon (Main)
1 drizzle	Olivado avocado cooking oil
4	Woodland egg
1	New Zealand Avocado, sliced
1 handful	Superb Herb Crazy Peas
½ cup	Rocket leaves
8 slices	Sourdough bread (Main)
4 Tbsp	Mayonnaise
1 pinch	Salt and freshly ground black pepper

For the Caramelised Onions

2	Red onions, in thin slices (Main)
2 tsp	Butter
2 tsp	Olivado Extra Virgin Avocado Oil
2 Tbsp	Brown sugar
2 Tbsp	Balsamic vinegar

Directions

1. 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.

2. Spread half the mayonnaise onto the sourdough slices, then set aside for the bbq.

3. Preheat the bbq. Drizzle bbq with oil. Fry the eggs sunny side up on the flat plate of the bbq. Fry the lamb bacon for 2-3 minutes on each side, until crispy and cooked. Fry the bread until hot.

4. 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.

Note: Pure South Te Mana lamb bacon is now available

here

.