Method

• 1.
  Preheat oven to 120°C.
• 2.
  Place the bacon in a large, cold non-stick frypan and place over medium heat. When the fat begins to render and the bacon begins to sizzle, cook, turning, for 4-5 minutes or until bacon is crisp. Using tongs, transfer to paper towel to drain, leaving bacon fat in the pan.
• 3.
  Add plain corn chips to the oven to warm.
• 4.
  Place flavoured corn chips and ½ tsp salt flakes in a blender and whiz to a powder (alternatively, use a mortar and pestle). Transfer to a small serving bowl and set aside.
• 5.
  Remove the avocado flesh and, using two knives (one in each hand), chop roughly. Combine the avocado, chopped chilli and lime juice in a bowl. Season to taste and set aside.

• 6.
  Return the pan with the bacon fat to stove over medium heat and crack in the eggs. When the eggwhites have just set, fold over the longest side of the whites to cover the yolk to create ‘veiled eggs’. Cook eggs until whites are set but yolk is still runny.
• 7.
  Transfer hot corn chips to a large warmed platter. Top with the eggs and tear over the bacon (or snip with scissors). Add generous dollops of the smashed avocado and sprinkle over the feta. Use scissors to chop over the baby coriander. Serve with extra lime wedges, extra sliced chilli and a sprinkling of the nacho seasoning, with extra seasoning on the side.