Crispy Pork Belly, Fried Egg and Avocado on Sourdough Toast
The Greek Farmer
2
15 minutes
10 minutes
Brunch
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
- 2 thick slices of sourdough bread
- 1 ripe avocado, thinly sliced
- 4–6 slices of Pork Belly Thins (1 pack)
- 2 large eggs
- 1 tablespoon olive oil or butter
- 1–2 teaspoons chilli oil (to taste)
- Fresh parsley leaves, to garnish
- 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.
