2 Pitta Bread, chargrilled and cut into 1.5cm strips
Pinch of Chili flakes, Optional
Pinch of Sea Salt and Freshly Cracked Black Pepper
Rapeseed Chilli Scented Oil
Good Quality Balsamic Vinegar Drizzle
20g Thyme Herb
½ Lime juice
Method:
1. Heat oven to 190f, 375c, gas mark 5
2. Line a baking sheet with tin foil
3. Half and Stone the ripe Avocado. Carefully scoop out a hollow from the middle of the flesh and leave at least 1cm (1/2 inch) flesh attached to the skin.
4. Dice the removed Avocado and place in a small bowl. Add spring onions, lime juice and set aside
5. Place avocado halves in a small baking dish, use some foil to scrunch around the rounded bases to keep them level
6. Crack one egg into each hollow and sprinkle with the chili flakes and bake in pre heated oven for 25 mins
7. Place the half cherry tomatoes into a small oven dish and drizzle over some balsamic vinegar, chili oil, sea salt, thyme herb and cracked black pepper
8. Combine the tomatoes in the dressing and bake in pre heated oven for approx. 8 mins, remove and cool
9. Place streaky rashers on to greaseproof tray and place into pre heated oven and bake till crispy (approx. 15 mins)
10. Once tomatoes are cool enough, add the diced avocado and spring onions to the tomatoes and stir till combined to make Salsa
11. Check eggs are cooked and remove from oven
12. Toast pitta breads on char-grill pan and cut into fingers
13. Serve the Avocado Cups topped with Avocado and Tomato Salsa, Toasted Pittas, Crispy Bacon and drizzle with some chili oil and Balsamic Vinegar.
