2 Course Brunch | Bacon & Avocado Sourdough
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2 Course Brunch | Bacon & Avocado Sourdough

2 Course Brunch | Bacon & Avocado Sourdough

with Peanut-Honey Cream Nutty Pancakes | Serves 2

Start the weekend with a bang with this indulgent 2 Course Brunch. Smashed avocado and crispy bacon on sourdough, followed by pancakes dripping in peanut-honey cream and scattered with hazelnuts - it doesn't get much better!

Allergens:
Sulphites
Milk
Peanut
Egg
Cereals containing gluten
Sesame
Soya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

125 grams

Baby Plum Tomatoes

12 milliliter(s)

Balsamic Vinegar

(Contains Sulphites)

75 grams

Creme Fraiche

(Contains Milk)

30 grams

Peanut Butter

(Contains Peanut May contain Nuts)

15 grams

Honey

8 rasher(s)

Streaky Bacon

25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

1 unit(s)

Avocado

1 unit(s)

Lime

4 unit(s)

Pancakes

(Contains Milk, Egg, Cereals containing gluten)

100 grams

Greek Style Salad Cheese

(Contains Milk)

¾ unit(s)

SlooOW Stone Oven White Baguette

(Contains Cereals containing gluten, Sesame, Soya May contain Lupin, Milk, Nuts)

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Nutritional information

Energy (kJ)4849 kJ
Energy (kcal)1159 kcal
Fat73.9 g
of which saturates27.9 g
Carbohydrate84.4 g
of which sugars33.3 g
Protein38.8 g
Salt4.64 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Small Bowl
Knife
Rolling Pin

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve the baby plum tomatoes. Pop them into a small bowl with the balsamic vinegar and a drizzle of olive oil. Season with salt and pepper, then set aside.

Mix the creme fraiche, peanut butter and honey together in a small bowl. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Pop your peanut butter cream in the fridge to chill until needed. 

2

Lay the bacon in a single layer onto a lined baking tray and bake on the middle shelf until golden brown and crispy, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

3

While the bacon cooks, pop the balsamic tomatoes on another baking tray. Drizzle with oil and spread out in a single layer. Roast on the middle shelf until softened and starting to burst, 10-12 mins.

Meanwhile, crush the peanuts in the unopened sachet using a rolling pin. Cut 2 slices of sourdough per person and set aside.

4

While everything is in the oven, halve the avocado and remove the stone.

Use a tablespoon to scoop out the flesh into a bowl. Mash with a fork.

Halve the lime and squeeze in lime juice to taste. Season with salt and pepper, then set aside.

5

Place the pancakes onto another baking tray and into the oven on the bottom shelf to warm through, 2-3 mins.

Meanwhile, pop the sourdough slices into your toaster. Alternatively, place into the oven on the top shelf until golden and toasted, 2-3 mins.

Spread the peanut butter cream evenly over each warm pancake, then stack 2 on each plate and sprinkle over the chopped peanuts.

6

Pop your toast on separate plates (2 slices per person) and spread over the smashed avocado. 

Top with the crispy bacon and balsamic tomatoes, then crumble over the Greek style salad cheese.

Your two-course brunch is served!

Enjoy!

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