Avocado and bacon sandwich

3 rashers good-quality smoked or unsmoked back bacon
2 tsp maple syrup
butter, for spreading
2 slices wholemeal bread
1/2 beef tomato, sliced
1/2 medium avocado, peeled, stoned and thickly sliced
vegetable or sunflower oil, for frying
1 very large egg

Preheat the grill to medium-high, then grill the bacon for 3-4 minutes until cooked to your liking. Put the bacon rashers on a plate and drizzle over the maple syrup, then turn to coat evenly.
Butter the bread. Add the tomato slices and arrange the avocado on top. Season well and top with the warm bacon, drizzling over any maple syrup left on the plate.
Heat a little vegetable or sunflower oil in a small frying pan and crack the egg into the hot oil. Using a fork, break the egg yolk and lightly swirl in the centre. Cook for 1 minute, then flip the egg over and cook for a further 30 seconds* before placing on top of the bacon. Top with the remaining slice of bread, then halve the sandwich and serve immediately.

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