Avocado & Bacon on Toast
With Peanut & Maple Syrup Buttermilk Pancakes
- Peanut
- Sulphites
- Milk
- Egg
- Cereals containing gluten
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
- May contain traces of allergens
Ingredients
100 grams
Feta Cheese
125 grams
Baby Plum Tomatoes
8 rasher(s)
British Streaky Bacon
1 unit(s)
Avocado
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)
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
4 unit(s)
Pancakes
(Contains: Milk, Egg, Cereals containing gluten)
1 sachet(s)
Maple Syrup
1 unit(s)
Lime
¾ unit(s)
Mini Sourdough Cob
1 pot(s)
Peanut Butter
75 grams
Creme Fraiche
(Contains: Milk)
Nutrition Values
Instructions
Preheat your oven to 200°C . Mix the creme fraiche, peanut butter and maple syrup in a small bowl. Use a fork or small whisk to combine. Set aside in the fridge to chill until needed. Roughly chop the peanuts and set aside.
Meanwhile, cut 2 slices of sourdough per person and set aside. Lay the bacon in a single layer on a baking paper lined 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. Meanwhile, halve the baby plum tomatoes. Put the tomatoes in a small bowl and dress with the balsamic vinegar and a splash of olive oil. Season with salt and pepper and set aside.
While the bacon cooks, slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh into a bowl. Using the back of a fork mash the avocado until you have a chunky guacamole consistency. Halve the lime and squeeze in your desired amount of juice, season to taste with salt and pepper. Stir and set aside.
When the bacon is 8 mins from being cooked, put the tomatoes on a tray and pop on the top shelf of your oven to cook until they begin to become sticky and glazed, 6-8 mins.
Pop the pancakes in your oven until they are warmed through, 2-3 mins. Toast the sourdough in your toaster until golden. Spread the peanut butter creme fraiche mixture evenly over each pancake. Stack 2 pancakes each on a plate and sprinkle with the chopped peanuts.
Pop your toast on separate plates - 2 pieces per person. Spread the crushed avocado on your sourdough and top with the crispy bacon. Serve the balsamic tomatoes on top of the bacon and crumble the feta over. Enjoy your two course brunch!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The dish was delicious, but some found the peanut butter overpowering.
- Suggestions: Consider adding strawberries to the pancakes for freshness and to balance the richness.
