Sweet and Sour Egg, Bacon and Avo Salad
Sweet and Sour Egg, Bacon and Avo Salad

Hey everyone, it is Brad, welcome to my recipe site. Today, we’re going to make a special dish, sweet and sour egg, bacon and avo salad. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Sweet and Sour Egg, Bacon and Avo Salad is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Sweet and Sour Egg, Bacon and Avo Salad is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook sweet and sour egg, bacon and avo salad using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Sweet and Sour Egg, Bacon and Avo Salad:
  1. Make ready 2 Rashers thin-cut, unsmoked streaky bacon
  2. Prepare 2 medium Eggs
  3. Take 1 tbsp White vinegar
  4. Get 2 medium Avocados
  5. Get 2 bunch Mixed baby salad leaves
  6. Make ready For the sweet and sour sauce
  7. Get 2 tsp Soft brown sugar
  8. Take 2 tsp Red wine vinegar
  9. Prepare 50 grams Butter
  10. Take 2 tsp Tomato ketchup
  11. Get 1 tsp Light soya sauce
Instructions to make Sweet and Sour Egg, Bacon and Avo Salad:
  1. Put bacon in a cold, ungreased, non-stick frying pan. Put pan over medium heat and cook until crispy. Once done, place on paper towel to soak off excess fat.
  2. Add all sweet and sour sauce ingredients to a small sauce pan and heat over a low heat, stirring occasionally, until butter has melted and sugar has boiled. Do not boil.
  3. Bring a pan of water to the boil and reduce heat until water is just simmering. Add white vinegar and then gently break eggs into water. Cook until the white is cooked but the yolk is still nice and runny, about 4 minutes.
  4. Cut the avocado in half, remove the stone and peal off the outer skin.
  5. Place one large handful of salad leaves on each place. Put an avo half on top of the leaves with the hollow facing upwards. Spoon the sweet and sour sauce into the hollow, allowing it to overflow onto the leaves. Crumble a bacon rasher over each avo and serve the egg on the side

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