This combination is always a winner when it comes to a mouth-watering, tasty brunch. Crisp bacon, oozing eggs, silky avocado on top of slices of nutrient-packed crunchy Livlife bread toast, what more could you want? Give this recipe a try for a delicious weekend brunch, or perhaps a low carb lunch when working from home?

Serves: 2

3 medium tomatoes, halved horizontally

1 tbsp olive oil

4 large eggs

200 g dry-cured streaky bacon (approx. 10 rashers)

1 ripe avocado, halved and stoned

1 tsp Worcester sauce

2 slices LivLife bread

½ tsp Aleppo chilli flakes


  1. Preheat the oven to 170°C (150 fan) / gas 3. Arrange the tomatoes cut side up in a baking dish, drizzle with olive oil and season with salt and black pepper. Roast for 1 hour or until soft and sweet.
  2. Use a drawing pin to pierce the end of each egg. Lower them gently into a saucepan of simmering water and cook for 6 minutes, then refresh under cold running water for 5 minutes.
  3. Meanwhile, lay the bacon in a single layer in a cold frying pan, then set over a high heat. Cook until nicely browned on both sides.
  4. Scoop the avocado into a bowl and mash with the Worcester sauce and a pinch of salt and pepper.
  5. Toast the bread and spread with avocado. Top with bacon, eggs and tomatoes and finish with a sprinkle of chilli flakes. Enjoy immediately!
Tip: Try making a big batch of roast tomatoes and store in the fridge for next time.
Typical values
Nutrient Amount
Calories 799.9Kcal
Fat 57.7g
Protein 52.6g
Carbohydrate 12.7g
Fibre 11.4g
Net carbs 1.4g

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