2 Course Brunch | Smoked Salmon & Avocado Baguette
with Peanut-Honey Cream Nutty Waffles | Serves 2
- Cereals containing gluten
- Oats
- Rye
- Soya
- Wheat
- Barley
- Milk
- Peanut
- Egg
- Fish
- 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
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: Nuts, Cashew nuts)
15 grams
Honey
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts, Sesame, Walnuts, Cashew nuts, Pistachio nuts, Pecan Nuts, Almonds, Macadamia Nuts, Hazelnuts, Brazil nuts)
1 unit(s)
Avocado
1 unit(s)
Lime
4 unit(s)
Waffle Amour Sugar Pearl Waffles
(Contains: Cereals containing gluten, Soya, Wheat, Egg May contain traces of: Milk)
100 grams
Smoked Salmon
(Contains: Fish)
100 grams
Greek Style Salad Cheese
(Contains: Milk)
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Remove the bread from the packaging and pop onto a baking tray.
c) Bake on the middle shelf of your oven until toasted and golden, 10-12 mins. Once baked, allow to cool, 5 mins.
a) Meanwhile, 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.
b) Pop your peanut butter cream in the fridge to chill until serving.
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) Slice the baguette in half lengthways.
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 butter cream evenly over each warm waffle, then stack 2 waffles on 2 plates and sprinkle over the chopped peanuts.
a) Spread the smashed avocado over the base of the baguette. Follow with the smoked salmon, then crumble over the Greek style salad cheese.
b) Sandwich on the baguette lid, slice in half widthways and share between 2 plates, separate to your nutty waffles.
a) Your 2 course brunch is served!
Enjoy!
