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

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, sweet and sour egg, bacon and avo salad. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Sweet and Sour Egg, Bacon and Avo Salad is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. 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 begin with this particular recipe, we have to first prepare a few ingredients. You can have sweet and sour egg, bacon and avo salad using 11 ingredients and 5 steps. Here is how you can achieve 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. Take 2 medium Eggs
  3. Get 1 tbsp White vinegar
  4. Take 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. Make ready 2 tsp Red wine vinegar
  9. Get 50 grams Butter
  10. Take 2 tsp Tomato ketchup
  11. Take 1 tsp Light soya sauce
Steps 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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