ULTIMATE BACON, EGG, AND AVOCADO TOAST WITH TURMERIC DRIZZLE

 

Juice of 1 lemon

1/4 cup (60 ml) olive oil

1/4 cup (60 ml) honey

1 tsp ground turmeric

Splash of cider vinegar

 

8 slices thick-cut bacon (preferably nitrate-free)

4 eggs

4 slices thick-cut sourdough bread

Butter or olive oil, for the bread

Crème fraiche (optional)

2 firm ripe avocados, sliced

Flaky sea salt, such as Maldon

Freshly ground black pepper

Tender greens or shoots, for garnish

 

Stir together the lemon juice, oil, honey, turmeric, and vinegar, and set aside while you prepare the bacon and eggs.

 

Cook the bacon in a skillet until crispy and brown. Drain on a paper towel and pour off a little fat from the skillet. Fry the eggs in the skillet until crispy and golden around the edges and the yolk is barely set, 4 to 5 minutes for runny (for slightly firmer yolk, cover the pan in the last minute). Meanwhile, toast the bread and brush evenly with butter. Spread the creme fraiche (if using) on the toast, then layer the bacon, avocado, egg, and greens on top. Spoon over the lemon-turmeric drizzle. Serve warm.