2 ripe avocados, halved
½ cup cherry tomatoes, halved
¼ cup celery, diced fine
½ medium red onion, diced fine
2 tbsp fresh chopped parsley
1 tbsp fresh thyme (I use lemon thyme)
2 rashers chemical free streaky bacon
Coconut or olive oil for frying
salt and pepper to taste
4 mediun sized eggs poached
½ lime or lemon
¼ cup grated provolone cheese (you can use mozzarella if you like)
Add 2 tbsp oil to a sauté pan or skillet over a medium heat then add the diced onion and celery. Sauté for about 4-5 minutes till the onion and celery have softened.
Once it has softened add the tomatoes and sauté just until the tomatoes start to soften and give off a little of their juices and then season with salt and pepper.
Remove from pan into a bowl and then add the bacon to the pan and cook till done.
Remove and rest on a paper towel to soak up some of the oils. Once cool crumble the bacon and add to the bowl, add parsley and thyme, lightly season with a little salt and pepper and mix to combine.
Turn oven to grill (broil) and place the rack in the middle of the oven.
Put a pot of salted water on the stove and when warm add 4 eggs and poach.
While the eggs are poaching line a baking tray with foil. Cut your avocado in half, remove the pip and squeeze some lime on both halves, lightly season with a little salt. Remove the flesh, dice and mix into the vegetables in the bowl.
Fill the cavity with the mix from the bowl, top with the cheese and place in oven for approximately one minute just so it’s warmed and the cheese has melted and started to bubble.
Top with poached egg, season with salt and pepper if desired and serve.