2 Course Brunch | Bacon, Greek Style Cheese & Avo Baguette
Serves 2 | with Peanut-Honey Cream Nutty Waffles
- Sulphites
- Cereals containing gluten
- Oats
- Rye
- Soya
- Wheat
- Barley
- Milk
- Peanut
- Egg
- Nuts
- Sesame
- Walnuts
- Lupin
- Milk
- May contain traces of allergens
- Cashew nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Macadamia Nuts
- Hazelnuts
- Brazil nuts
Take brunch to the next level with this epic 2 Course Brunch. Start with a baguette stuffed with bacon, Greek style cheese, tomatoes and avocado. Follow that with extra nutty waffles dripping in peanut-honey cream and you're on to a winner!
Ingredients
125 grams
Baby Plum Tomatoes
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
8 rasher(s)
British Streaky Bacon
1 unit(s)
SlooOW Stone Oven White Baguette
(Contains: Cereals containing gluten, Oats, Rye, Soya, Wheat, Barley May contain traces of: Nuts, Sesame, Walnuts, Lupin, Milk)
75 grams
Creme Fraiche
(Contains: Milk)
30 grams
Peanut Butter
(Contains: Peanut May contain traces of: Cashew nuts, Nuts)
15 grams
Honey
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
1 unit(s)
Avocado
1 unit(s)
Lime
4 unit(s)
Waffle Amour Sugar Pearl Waffles
(Contains: Egg, Soya, Wheat, Cereals containing gluten May contain traces of: Hazelnuts, Milk, Brazil nuts, Nuts, Cashew nuts, Macadamia Nuts, Pecan Nuts, Pistachio nuts, Walnuts, Almonds)
100 grams
Greek Style Salad Cheese
(Contains: Milk)
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Halve the baby plum tomatoes.
c) Pop them into a small bowl with the balsamic vinegar and a drizzle of olive oil. Season with salt and pepper, then set aside for now.
a) 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.
b) While the bacon cooks, pop the balsamic tomatoes onto one half of a baking tray and the baguette on the baguette on the other half.
c) Drizzle the tomatoes with oil and spread them out in a single layer. Roast on the middle shelf until the tomatoes soften and start to burst and the bread is toasted and golden 10-12 mins.
a) Meanwhile, combine in a small bowl the creme fraiche, peanut butter and honey. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
b) Pop your peanut-honey cream into the fridge to chill until you're ready to serve.
c) Crush the peanuts in the unopened sachet using a rolling pin.
a) Halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh into a bowl. Mash with a fork.
b) Halve the lime and squeeze in lime juice to taste. Season with salt and pepper, then set aside.
a) Once the baguette has baked, allow to cook for 5 mins.
b) Meanwhile, place 4 waffles onto another baking tray and onto the bottom shelf of the oven to warm through, 2-3 mins. TIP: Keep the remaining waffle for another recipe.
c) Spread the peanut-honey cream evenly over each warm waffle, then lay one waffle on top of another, creating 1 waffle stack on each plate. Sprinkle over the chopped peanuts.
a) Halve the baguette lengthways. Spread the smashed avocado over the base of the baguette.
b) Layer over the crispy bacon and balsamic roasted tomatoes, then crumble over the Greek style salad cheese.
c) Sandwich on the baguette lid, slice in half widthways and share between 2 plates, separate from your nutty waffles.
d) Your 2 course brunch is served!
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The peanut mixture was overly sweet for some; consider reducing honey or balancing with a fruit topping like mango.
- Portions: Generous serving size; some found it slightly too much for two people.
- Suggestions: Consider adding a fruit topping to the waffles for flavour balance and to cut through the peanut intensity.
