Poach your egg: heat a shallow pan of water (about one inch in depth) with the apple cider vinegar over a medium-high heat. Crack your egg into a mug and set a timer for two minutes. When the water is simmering add the egg and start the timer.
Toast your crumpet, butter and arrange on a serving plate. Top with the mashed avocado and the bacon jam.
Remove the poached egg from the water with a slotted spoon, drain on a piece of kitchen towel for a moment (if desired) and arrange on the top of the bacon jam.
Sprinkle with snipped fresh chives, season with more salt and pepper, if desired, and serve immediately.
To Make Your Own Bacon Jam
Heat a heavy based saucepan over a medium-high heat.
Cut the bacon into 1/2 inch pieces and fry, dry, until they start to crisp and brown (about 15-20 minutes).
Lower the heat to medium and add the onions. Cook gently for a further 8-10 minutes until they begin to soften.
Add the remaining ingredients, season well and reduce heat to low.
Simmer for 45-60 minutes until the jam is thick and glossy.
Allow to cool for half an hour before blending to a coarse spread in a mini food processor.
Store in the refrigerator for up to two weeks. Bring to room temperature before serving.
Use leftover bacon jam on burgers, heat up and use as a dressing for a spinach salad, turn it into a ravioli filling, add it to your grilled cheese sandwiches or just eat it by the spoonful!
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.