Crispy Pork Belly & Fried Egg Sourdough Toast

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

Instructions

1. Toast the sourdough
Lightly toast the sourdough slices until golden and crisp. Brush with olive oil or a little butter while warm.

2. Cook the pork belly thins
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.

3. Fry the eggs
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.

4. Assemble the toast
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.

Serve immediately for the perfect brunch or quick supper — rich, spicy, and irresistibly moreish.

Photo compliments of Charlie Wiskin at Charlie Loves To Bake