EASY (20 - 30 minutes)
BYO Ingredients & Utensils
1 tsp honey
10g butter
2 tsp red or white wine vinegar
2 tsp olive oil
2 eggs
pinch of sugar
oven tray
baking paper
small saucepan with lid
medium frypan
Instructions
1. Roast bacon
Check your avocado is ripe before starting this recipe (see Kitchen notes). Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. Put the bacon in a single layer on the lined tray and drizzle with 1 tsp honey. Roast for 20 mins or until the bacon is caramelised.
2. Cook rice
Meanwhile, rinse the rice until the water runs clear. Put in a small saucepan with 10g butter and 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
3. Make tomato salsa
While the rice is cooking, finely chop the tomatoes. Thinly slice the spring onion. Cut the avocado into thin wedges (see Kitchen notes). Combine the tomato, half the spring onion, 2 tsp red wine vinegar and a pinch of sugar in a bowl. Season with salt and pepper.
4. Fry eggs
Heat 2 tsp olive oil in a medium frypan over medium heat. Crack 2 eggs into the pan and cook for 3-4 mins until just set or cooked to your liking. Season with salt and pepper.
5. Serve up
Add a pinch of turmeric* to the rice and fluff the grains with a fork until just combined. Divide the rice, bacon, tomato salsa and avocado among bowls. Top with the fried eggs, scatter with the remaining spring onion and enjoy!
6. Kitchen notes
To speed up the ripening process, put the avocado in a paper bag with a banana and close loosely, then leave on the kitchen bench for a day or two. ~ Fancy a quick guacamole instead? Mash the avocado in a bowl, squeeze in a little lemon juice and season with salt.