Classic BELTA (Bacon, Egg, Lettuce, Tomato and Avocado)

nickrecipearcecom

Prep time: 15 minutes

Cook time: 5 minutes

Serves: 4

This is episode #4 of our Sanga series, and it’s the only recipe where every ingredient has an emoji. Which means it must be easy right? This is my take on a classic BELTA using @Westgoldnz ‘Salted Butter’ to make little scrambled egg rings that fit perfectly into the English muffins.

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  • Prep time: 15 minutes
  • Cook time: 5 minutes
  • Total time: 20 minutes
  • Serves: 4

Ingredients

  • 4 Eggs
  • 2 Cubes marinated goats feta
  • 4 Baby cos lettuce leaves
  • 1 Lemon
  • 1 Ripe tomato
  • 1 Avocado
  • 4 Bacon rashers
  • Westgold salted butter
  • 4 English muffins
  • BBQ sauce
  • Kewpie mayo

Method

  • 1)

    Crack 4 eggs into a bowl, add 2 cubes marinated goats feta, a pinch of salt and crack of black pepper. Whisk

  • 2)

    Wash your cos leaves then dress them with a squeeze of lemon and drizzle of the marinated feta oil, very finely slice your tomato and cut the avocado in half then into slices. Set it all to one side.

  • 3)

    Cook your bacon in the pan until nice and crispy set to one side on paper towel.

  • 4)

    While the bacon is cooking place 4 egg rings into a pan and place half a tsp of Westgold salted butter into each ring then pour in the scrambled egg mixture slowly into each ring. After a couple of minutes, they should be firm enough to flip then cook on the other side for a minute or until just cooked. If you don’t have egg rings you can just scramble the eggs in the butter.

  • 5)

    Split your English muffins down the middle and toast these in the pan in some Westgold salted butter until golden.

  • 6)

    Now your ready to construct. I like to put mayo on the bottom the bacon, egg, lettuce, tomato, avocado, BBQ sauce and add the lid before closing it up.

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