It's the weekend - at last - and you totally deserve to avo a great feed to kick things off. This is a fast, yummy recipe that fancy enough to dish up to someone you love. It's also made with cage-free eggs and with Harris Farm regen guac. So you can dig in and dig up at the same time.

Prep time: N/A 

Cooking time: 20 mins   

Serves 4  

Ingredients 

• 8 Free Range Eggs  
• 400g Bacon 
• 250g Harris Farm Guacamole 
• 1 Punnet Micro Greens 
• ½ Loaf Sourdough Bread
• 1L Fresh Green Juice  

Pantry  

• Salt and Pepper 
• White Wine Vinegar 

METHOD  

1. Fill a medium pan with water and bring to a simmer. Place a large frying pan or griller over high heat, add the bacon and cook for around 2 minutes on each side or until golden brown. Keep warm in the pan. 
2. Add 1 tsp of the vinegar to the water and stir in a circular motion, then crack 1 egg into the swirling simmering water. Cook for around 2-3 minutes or until set, remove the egg from the water using a slotted spoon and place into a bowl with icy water to stop it from cooking further. Repeat with the remaining eggs. 
3. Grill or toast the sourdough slices, drain the bacon on absorbent paper and warm up the eggs by putting them into a bowl with boiling water for 1 minute.  
4. Spread the toasted bread with Harris Farm Guacamole, add some bacon and top with a poach egg. Sprinkle with micro greens or fresh baby herbs. 
   

 
Serve warm with a refreshing HFM Green Juice.  

NOTES  

• Make sure not to overcrowd the pan with too many pieces of bacon, it’s always better to do 2 or 3 slices at the time for better results. 
• When you’re ready to place the eggs on the toast, remove from their water bath carefully using a slotted spoon.