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.
|12 rashers||Pure South Te Mana Lamb Artisan Bacon (Main)|
|1 drizzle||Olivado avocado cooking oil|
|1||New Zealand Avocado, sliced|
|1 handful||Superb Herb Crazy Peas|
|½ cup||Rocket leaves|
|8 slices||Sourdough bread (Main)|
|1 pinch||Salt and freshly ground black pepper|
For the Caramelised Onions
|2||Red onions, in thin slices (Main)|
|2 tsp||Olivado Extra Virgin Avocado Oil|
|2 Tbsp||Brown sugar|
|2 Tbsp||Balsamic vinegar|
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- 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.
- Spread half the mayonnaise onto the sourdough slices, then set aside for the bbq.
- 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.
- 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