¼ cup extra virgin olive oil
2 slices sourdough
4 rashers bacon
½ bunch parsley, roughly chopped
Fry bacon and tomatoes in a frypan over medium-high heat.
Pour olive oil into a hot pan over medium-low heat. Add your sourdough and fry on both sides until golden brown. Remove the bread from the pan. Top one slice with bacon, tomato, avocado and parsley.
Add a little more extra virgin olive oil back to the pan, the amount will depend on how much oil the bread soaked up. Crack the eggs into the oil, add a generous pinch of salt and a good crack of black pepper to the eggs. Once the egg has begun to set carefully tilt the pan and use a spoon to scoop up some of the hot oil and pour over the tops of the eggs.
Serve everything together with a sprinkle of chopped parsley.