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Melba Toast with Smoked Avo, Bacon and Egg

  • Prep: 15 minutes
  • Cook: 15 minutes
  • Ready in: 30 minutes
  • Makes 4

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Recipe

Ingredients:
  • 6 Rooibos tea bags
  • 1 avocado, halved and stoned
  • 4 slices Melba toast
  • Avocado or olive oil, for drizzling
  • 2 soft boiled eggs, halved
  • 60 ml (¼ cup) crispy diced bacon
  • Smoked paprika, for dusting
  • Baby herbs, to garnish (optional)

Description

Method:
  1. Preheat oven to 90°C. Cover the tea bags with cold water and set aside for 1 minute. Drain.
  2. Tear open the tea bags and place the tea leaves in an ovenproof pan. Cover with a lid and heat on high for about 5 minutes or until smoking. Place on the bottom shelf of the oven and remove the lid. Place the avocado halves on an oven rack above the smoke pan. Close the oven door and leave for 15 minutes to smoke.
  3. Scoop out the avocado and mash. Spread on Melba toast and drizzle with oil. Top with eggs and bacon. Dust with paprika and scatter with baby herbs (optional).
  TIPS:
  • To make soft-boiled eggs, bring a medium saucepan, ¾ full of water, to a boil. Remove from heat and gently lower the eggs into the water. Return over low heat, close with a lid and time 6 minutes. Remove the eggs from the water and place into ice water for 3 minutes. Crack the eggs all around and peel the shells under running water.
  • Add a drop or two liquid smoke to the mashed avo for more smokiness (optional).
  • Melba toast can be replaced with cracker breads.