This breakfast sandwich has everything you could want to start the day – soft bread, a fried egg with a runny yolk, mashed avocado, bacon and wilted spinach.
Combine the protein bread mix with 230ml water in a medium bowl. Rest for 30 minutes until thickened.
Preheat the oven to 175C / 350F fan (195C / 380F non-fan). Use moistened hands to divide the mixture into 4 and roll into balls. Bake at 180C for 20-25 minutes until golden.
Fry the eggs in the olive oil in a non-stick frying pan over a medium heat until golden underneath. Cover with a lid and cook over a low heat until the egg white on top is set. Remove from the pan and set aside.
Fry the bacon in the same frying pan until crisp and cooked through then remove from the pan and set aside.
Add the spinach to the same frying pan, cover with a lid and cook on low until wilted. Remove from the heat.
Halve the avocado, remove the pit and scoop the flesh into a bowl. Mash with the back of a fork until smooth then season with hot sauce, to taste.
Cut the protein bread rolls in half. Fill with the mashed avocado, spinach, bacon and fried eggs then serve immediately.
If you've already baked a loaf of our Protein Bread Mix, just use two slices of that instead of making rolls.
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