15 ml (1 tbsp) coriander, chopped + extra for garnish
1 garlic clove, crushed
Salt and pepper
Avocado or olive oil, for cooking
200 g streaky bacon
15 ml (1 tbsp) sesame seeds
5 ml (1 tsp) paprika
60 ml (¼ cup) butter
4 eggs
1 avocado, sliced
2 handfuls baby spinach
500 ml (2 cups) cooked bulgur wheat
60 ml (¼ cup) feta, crumbled
Description
Method:
Mix together the yoghurt, coriander and garlic. Season with salt and pepper. Divide between 4 bowls.
Heat the oil in a medium frying pan on medium high and fry the bacon for about 8 minutes or until crisp. Remove and keep warm.
Toast the sesame seeds in the same pan until toasted. Add the paprika and butter and cook for about 1 minute or until frothy and starts to brown. Remove and keep warm.
Add a splash of oil to the same pan and fry the eggs for about 5 minutes or until cooked to your liking. Season with salt and pepper.
Place the eggs on the yoghurt and drizzle with the warm sesame butter.
Add the avocado, spinach, bulgur wheat, bacon, feta and extra coriander to the bowls.
