Crispy Pork Belly, Fried Egg and Avocado on Sourdough Toast
Category
Brunch
Author:
The Greek Farmer
Servings
2
Prep Time
15 minutes
Cook Time
10 minutes
A hearty, flavour packed brunch made with our Pork Belly Thins. Golden fried eggs, creamy avocado, and a drizzle of chilli oil come together on toasted sourdough for a simple yet indulgent dish that’s as beautiful as it is satisfying.
Ingredients
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2 thick slices of sourdough bread
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1 ripe avocado, thinly sliced
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4–6 slices of Pork Belly Thins (1 pack)
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2 large eggs
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1 tablespoon olive oil or butter
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1–2 teaspoons chilli oil (to taste)
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Fresh parsley leaves, to garnish
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Sea salt and black pepper, to season
Directions
Lightly toast the sourdough slices until golden and crisp. Brush with olive oil or a little butter while warm.
Heat a dry frying pan over medium heat. Add the Pork Belly Thins and cook for approx. 1 minute per side, or until crispy and caramelised. Set aside on a paper towel.
In the same pan, lower the heat and fry the eggs to your liking. Sunny side up works beautifully for this dish. Season with salt and pepper.
Layer sliced avocado over each piece of sourdough. Top with a fried egg and the crispy Pork Belly Thins. Drizzle with chilli oil and finish with a scatter of fresh parsley.
Recipe Note
Serve immediately for the perfect brunch or quick supper: rich, spicy, and irresistibly moreish.
Photography compliments of Charlie Wiskin.
