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
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.