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16.7p eachPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the grill to high. Line a tray with foil and lay the tomatoes, 2 or 3 whole chillies (depending on taste) and onion halves on the tray. Grill for 20-25 minutes, turning occasionally, until uniformly blistered and well cooked.
Peel and discard the tomato skins and any jalapeño skin that’s turned papery. Add to a food processor with the remaining roasted vegetables, agave, garlic and a squeeze of lime juice. Season, then blitz until smooth. It should be quite thick and spreadable – if it’s too loose, transfer to a small pan and bubble over a medium-high heat for 3-5 minutes, stirring, until thickened.
Meanwhile, grill the bacon for 8-10 minutes, turning once, until crisp and golden. Poach the eggs to your liking and toast the bread.
Spread the salsa over the pieces of toast and put on 4 plates. Dollop over a little soured cream, then top with 2½ bacon rashers, a poached egg, a scatter of coriander leaves and finely chopped jalapeño. Serve with the remaining lime wedges for squeezing over.
Typical values per serving when made using specific products in recipe
Energy | 2,084kJ/ 498kcals |
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Fat | 23g |
Saturated Fat | 8.8g |
Carbohydrates | 46g |
Sugars | 9.7g |
Fibre | 6.6g |
Protein | 23g |
Salt | 2.2g |
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