Lamb bacon and egg sandwich with caramelised onions + Video
( SERVES 4 )
We love a deluxe breakfast sandwich. You can caramelize the onions the evening before - they are delicious with many meals - and then cook the lamb bacon and eggs on the bbq for a quick hearty breakfast.
|12 rashers||Pure South Te Mana Lamb Artisan Bacon|
|1 drizzle||Olivado avocado cooking oil|
|1||New Zealand Avocado, sliced|
|1 handful||Superb Herb Crazy Peas|
|½ cup||Rocket leaves|
|8 slices||Sourdough bread|
|1 pinch||Salt and freshly ground black pepper|
For the Caramelised Onions
For the Caramelised Onions: Heat oil in a large frying pan over low heat. Add butter, onions, sugar and balsamic vinegar and fry for 20-30 minutes, until caramelised, stirring often. Set aside.
Spread half the mayonnaise onto the sourdough slices, then set aside for the bbq.
Preheat the bbq. Drizzle bbq with oil. Fry the eggs sunny side up on the flat plate of the bbq. Fry the lamb bacon for 2-3 minutes on each side, until crispy and cooked. Fry the bread until hot.
To assemble: Slather bread with the remaining mayonnaise. Spoon caramelised onions onto the bread, then top with rocket, avocado slices, lamb bacon, crazy peas and a fried egg. Season with salt and pepper then dig in.
Note: Pure South Te Mana lamb bacon is now available here.