Chipotle Egg Sandwiches with Avocado & Bacon

• 1 tsp olive oil
• 4 slices streaky bacon (120g)
• 3 hard-boiled eggs, peeled, chopped coarsely
• ¼ cup (75g) chipotle mayonnaise
• ¼ small red onion (25g), chopped finely
• ¼ cup coarsely chopped coriander
• 4 slices Helga’s Traditional Wholemeal Bread
• 1 medium avocado (250g), sliced

1. Heat oil in a medium frying pan over medium-high heat. Cook bacon, turning, for 5 minutes or until crisp; drain on paper towel.
2. Combine egg, mayonnaise, onion and coriander in a medium bowl; season to taste.
3. Lay a sheet of baking paper on a chopping board; top with bread slices. Top 2 slices with avocado, bacon and the egg mixture. Sandwich with the remaining bread slices.

Tip: 

For an extra kick, add a pinch of chilli flakes to the egg mixture.