Of course, Christmas dinner is the main food star of the festive season. And we all know we love leftovers that evening or even the next few days. But for me, I also think breakfast on Christmas morning is a real treat. This ‘quick to make and delicious’ breakfast recipe – which is in my new Christmas Book – of Grilled Streaky Bacon with Smashed Avocado on Toast & Poached Egg is a real winner in our house.

MOREISH… This breakfast will have you going back for more.

Grilled Streaky Bacon with Smashed Avocado on Toast & Poached Egg

This moreish combination of creamy avocado and crispy bacon on toast topped off with a runny poached egg is well worth getting up for. If you want to get ahead, the poached eggs can be kept in a bowl of cold water in the fridge for up to two days, then simply slipped into a pan of boiling water to reheat as needed.

Tomatoes take on an intensely deep flavour after roasting and can be used in so many different ways, but are particularly good as part of a relaxed breakfast over the holidays. They will also keep for a couple of days covered with cling film in the fridge and can be brought back up to room temperature before using.

Ingredients – SERVES 4

8 dry-cured streaky bacon rashers 1 tbsp white wine vinegar

4 large eggs

4 thick slices of white crusty loaf or sourdough bread

a little extra virgin olive oil

2 firm, ripe avocados, halved and stoned

½ lemon

fresh micro herbs, to garnish

For the roasted tomatoes:

4 vine-ripened tomatoes, halved 2 garlic cloves, sliced

1 sprig of fresh thyme

2 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

sea salt and freshly ground black pepper


1 – Preheat the oven to 150C (300F/gas mark 2).

2 –  Arrange the tomatoes on a baking tray and scatter over the garlic and thyme leaves. Drizzle over the extra virgin olive oil and balsamic vinegar and season generously. Roast for 1 hour, then leave to cool before using.

3 –  Preheat the grill to a medium heat. Grill the bacon rashers until crisp and golden brown on both sides, then drain well on kitchen paper.

4 –  Fill a large saucepan with water. Add the vinegar and a pinch of salt and bring to a hard boil over a high heat. Once boiling, reduce the heat so the water is simmering, then use a spoon to swirl the water into a whirlpool. Crack in the eggs one at a time and cook for 2 minutes, then drain well on kitchen paper.

5 –  Toast the bread in a toaster or on the griddle and drizzle with a little olive oil, then arrange on warmed plates. Scoop the avocados into a bowl, mash with a squeeze of lemon and season to taste. Divide between the toast, top with two crispy bacon rashers and put a poached egg on each slice. Season with a final pinch of sea salt and a grinding of black pepper. Serve with two roasted tomato halves alongside and scatter over micro-herbs.


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  1. mistimaan says:

    Nice and tasty recipe

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