Bacon and egg stack with avocado coriander salsa

25 mins



Bacon and egg stack with avocado coriander salsa


  • 12 rashers Farmland streaky bacon
  • 4 slices sourdough toast
  • 4 eggs
  • Handful of rocket
  • Drizzle of olive oil
  • Salt and pepper
  • -
  • Avocado salsa:
  • 2 NZ avocados, scooped
  • 1/3 cup Superb Herb coriander, roughly chopped
  • 1 lime, juiced


Make this epic bacon and egg stack for your weekend brunch. It’s perfect paired with a zingy avocado & coriander salsa. 

Prep time: 5 mins

Cook time: 20 mins

Serves: 2


  1. Preheat the oven to 180°C. Line 2 trays with baking paper.
  2. Lay bacon rashers on a tray and cook until crispy, about 15-20 minutes. 
  3. Meanwhile, make your salsa. Scoop the avocados into a bowl and mash with a fork, add remaining ingredients, stir well, and season to taste. Set aside.
  4. When the bacon is almost cooked, toast sourdough on the second baking tray in the oven until golden. Drizzle with olive oil if you like. 
  5. Add a little olive oil to a nonstick frying pan over medium heat and cook eggs until your liking. Season with salt and pepper. 
  6. To serve: Place sourdough toasts down first, slather with avocado salsa, then stack with bacon, rocket, a fried egg, sourdough, more delicious bacon and a second egg. Serve with avocado salsa.