Smokehouse Restaurant

Wednesday to Sunday: Lunch from our Chef’s Tasting Menu & A La Carte Sharing Menu 11:30-3pm.

Cellar Door
Complimentary splash tastings Wednesday to Sunday 10:30 – 5:00pm.

Group tastings available Monday & Tuesday by booking only.

Farm Shop & Coffee
Wednesday to Sunday 10:30 – 5:00pm

02 6230 2487
431 Nanima Road
Springrange NSW 2618
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One Pan Fried Eggs, Poachers Streaky Bacon, Avocado, Croutons & Chilli

Serves 1

Ingredients

3 free-range eggs

50 g Poachers streaky bacon

1 slice sourdough bread, crust removed, cut into 1/2″ dice (1/2 cup)

1/2 ripe avocado

1 stalk Spring onion or scallion thinly sliced at an angle

1 long red chilli (medium heat)

1 stalk dill

salt

Method

Slice bacon into strips and place in a medium nonstick skillet over medium-high heat, occasionally stirring to separate the pieces until golden and the fat is rendered, 2 to 3 minutes.  Add the bread and season with a small pinch of salt.  Cook, stirring occasionally until the bacon and bread are evenly browned and crispy, about 7 minutes.  Stir in the onion and cook until tender and fragrant, about 2 minutes.

Break the eggs into pan, letting the whites run together.  When the bottom just sets, and a small pinch of salt over the eggs.  Cook until the whites are set and the yokes runny, 3 to 4 minutes.  Finish with sliced avocado, chiffonade chilli and picked dill fronds.

 

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