Sweet and Sour Egg, Bacon and Avo Salad

• 2 Rashers thin-cut, unsmoked streaky bacon
• 2 medium Eggs
• 1 tbsp White vinegar
• 2 medium Avocados
• 2 bunch Mixed baby salad leaves
• 2 tsp Soft brown sugar
• 2 tsp Red wine vinegar
• 50 grams Butter
• 2 tsp Tomato ketchup
• 1 tsp Light soya sauce

1. Put bacon in a cold, ungreased, non-stick frying pan.
2. Put pan over medium heat and cook until crispy.
3. Once done, place on paper towel to soak off excess fat.
4. Add all sweet and sour sauce ingredients to a small sauce pan and heat over a low heat, stirring occasionally, until butter has melted and sugar has boiled.
5. Do not boil.
6. Bring a pan of water to the boil and reduce heat until water is just simmering.
7. Add white vinegar and then gently break eggs into water.
8. Cook until the white is cooked but the yolk is still nice and runny, about 4 minutes.
9. Cut the avocado in half, remove the stone and peal off the outer skin.
10. Place one large handful of salad leaves on each place.
11. Put an avo half on top of the leaves with the hollow facing upwards.
12. Spoon the sweet and sour sauce into the hollow, allowing it to overflow onto the leaves.
13. Crumble a bacon rasher over each avo and serve the egg on the side

rashers, eggs, white vinegar, avocados, salad leaves, brown sugar, red wine vinegar, butter, tomato ketchup, soya sauce

Taken from cookpad.com/us/recipes/342236-sweet-and-sour-egg-bacon-and-avo-salad (may not work)