Lamb Bacon & Egg Sandwich With Caramelised Onions
We love a deluxe breakfast sandwich. You can caramelise 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.
Servings 4
INGREDIENTS
- 12 Te Mana Lamb Artisan Bacon Rashers
- Extra virgin avocado oil
- 4 free range eggs
- 1 avocado, sliced
- Handful of peas
- ½ cup rocket leaves
- 8 slices sourdough
- 4 tbsp mayonnaise
- Salt & pepper
For the caramelised onions
- 2 red onions, in thin slices
- 2 tsp butter
- 2 tsp extra virgin avocado oil
- 2 tbsp brown sugar
- 2 tbsp balsamic vinegar
INSTRUCTIONS
- 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, stirringoften. Set aside.
- Slather 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 thebbq. Fry the lamb bacon for 2-3 minutes on each side, until crispy and cooked. Fry thebread until hot.
- To assemble: Slather bread with the remaining mayonnaise. Spoon caramelised onionsonto the bread, then top with rocket, avocado slices, lamb bacon, crazy peas and a friedegg. Season with salt and pepper then dig in. Delicious!
