Smokehouse Restaurant

Serving picnic hampers to enjoy.  From 5 June, restaurant will be open for 3 course lunch Friday to Sunday.

Cellar Door and Farm Shop
Seven Days 9:30 – 5:00pm

02 6230 2487
431 Nanima Road
Springrange NSW 2618
See map >

One Pan fried eggs, Poachers streaky bacon, avocado, croutons and chilli

Serves 1

Ingredients

3 free-range eggs

50 g Poachers streaky bacon

1 slice sourdough bread, crust removed, cut into 1/2″ dice (1/2 cup)

1/2 ripe avocado

1 stalk Spring onion or scallion thinly sliced at an angle

1 long red chilli (medium heat)

1 stalk dill

salt

Method

Slice bacon into strips and place in a medium nonstick skillet over medium-high heat, occasionally stirring to separate the pieces until golden and the fat is rendered, 2 to 3 minutes.  Add the bread and season with a small pinch of salt.  Cook, stirring occasionally until the bacon and bread are evenly browned and crispy, about 7 minutes.  Stir in the onion and cook until tender and fragrant, about 2 minutes.

Break the eggs into pan, letting the whites run together.  When the bottom just sets, and a small pinch of salt over the eggs.  Cook until the whites are set and the yokes runny, 3 to 4 minutes.  Finish with sliced avocado, chiffonade chilli and picked dill fronds.

 

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