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PREP TIME: 10 mins
COOK TIME: 45 mins

12 Te Mana Lamb Artisan Bacon Rashers
Extra virgin avocado oil
4 free range eggs
1 avocado, sliced
Handful of peas
½ cup rocket leaves
8 slices sourdough
4 tbsp mayonnaise
Salt & pepper

For the caramelised onions:
2 red onions, in thin slices
2 tsp butter
2 tsp extra virgin avocado oil
2 tbsp brown sugar
2 tbsp balsamic vinegar

We love a deluxe breakfast sandwich. You can caramelise the onions the evening before (they are delicious with many meals!) and then cook the lamb bacon and eggs on the bbq for a quick hearty breakfast.

  1. For the caramelised onions: heat oil in a large frying pan over low heat. Add butter,
    onions, sugar and balsamic vinegar and fry for 20-30 minutes, until caramelised, stirring
    often. Set aside.
  2. Slather half the mayonnaise onto the sourdough slices, then set aside for the bbq.
  3. Preheat the bbq. Drizzle bbq with oil. Fry the eggs sunny side up on the flat plate of the
    bbq. Fry the lamb bacon for 2-3 minutes on each side, until crispy and cooked. Fry the
    bread until hot.
  4. To assemble: Slather bread with the remaining mayonnaise. Spoon caramelised onions
    onto the bread, then top with rocket, avocado slices, lamb bacon, crazy peas and a fried
    egg. Season with salt and pepper then dig in. Delicious!