2 tbsp char siu sauce*
1 tbsp soy sauce
sesame oil for brushing
8 bacon rashers
4 fresh eggs*
¼ cup white vinegar
4 slices toast
1 garlic clove, cut in half
1 avocado, peeled and sliced
1 tomato, sliced
¼ cup finely sliced spring onion (scallions)
sea salt
Sriracha mayo:
¼ cup Sriracha chilli sauce
½ cup mayonnaise
Preheat oven grill to medium-high.
In a large bowl, mix together the char siu sauce and soy sauce. Add the bacon and toss until well combined.
Brush a baking tray with sesame oil. Place bacon onto the tray in a single layer. Cook bacon under a medium-high oven grill for 3-4 minutes or until slightly charred at the edges (keep a watchful eye here as the char siu sauce is quite sweet and tends to burn easily). Turn grill heat off and keep bacon warm in the oven until ready to serve.
Meanwhile, for the Sriracha mayo, mix ingredients in a bowl and set aside until ready to serve.
To poach the eggs, fill a large, deep pan with water and bring to a gentle simmer. Add vinegar. Crack each egg into a small bowl before gently pouring into the water. Poach for 3-4 minutes or until cooked to your liking. Remove with a slotted spoon and drain.
Rub the cut-side of garlic over each piece of warm toast. Spread each piece with a good dollop of Sriracha mayo. Top each slice with avocado and tomato. Then perch your egg on top. Season with salt and sprinkle over the spring onion. Serve with char siu bacon and extra sriracha mayo.
Notes:
– ‘Char Siu’ sauce is a sweet, spiced sauce often used to make Chinese barbecue pork and roast meats. It can be found in the Asian section of many supermarkets or at any Asian grocer.
– Fresh eggs are easier to poach. Check the use-by date when you purchase eggs and go for the pack with the longest date
