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Smashed Avo & Bacon on Toasted Sourdough

Smashed Avo & Bacon on Toasted Sourdough

With Peanut and Maple Syrup Pancakes | Serves 2

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Add a touch of American style indulgence to your kitchen table with our Smashed Avo & Bacon on Toasted Sourdough and Peanut and Maple Syrup Buttermilk Pancakes. Our decadent two-dish recipe hits both the sweet and the savoury spots with creamy avo toast and fluffy pancakes topped with dollops of syrup. This is a restaurant-quality brunch dish you'll want to savour.

Allergens:MilkPeanutsCereals containing GlutenSulphitesEgg

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 conflict 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 Time35 minutes
Difficulty levelMedium

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

75 grams

Creme Fraiche


1 pot(s)

Peanut Butter


2 sachet

Maple Syrup

25 grams

Salted Peanuts


4 slice

Mini Sourdough Cob

(ContainsCereals containing Gluten)

8 unit(s)

Streaky Bacon Rasher

125 grams

Baby Plum Tomatoes

1 sachet

Balsamic Vinegar


1 unit(s)


1 unit(s)


1 unit(s)

Spring Onion

4 unit(s)


(ContainsMilk, Cereals containing Gluten, Egg)

100 grams

Feta Cheese

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)5135 kJ
Energy (kcal)1227 kcal
Fat71.0 g
of which saturates25.0 g
Carbohydrate103 g
of which sugars30.0 g
Protein41 g
Salt4.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Sheet with Baking Paper
Cutting board
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C . Mix the creme fraiche and peanut butter in a small bowl. Use a fork or small whisk to combine. Taste and add sugar to taste. Set aside in the fridge to chill until needed. Mix half of the maple syrup with the peanuts then pop on a lined baking tray in a single layer. Bake on the top shelf of your oven until golden and sticky 5-7 minutes. Set aside to cool.


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 minutes. Meanwhile, halve the baby plum tomatoes. Put the tomatoes in a small bowl and dress with the balsamic vinegar and a splash of oil. Set aside.


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 half the juice.Trim the spring onions then slice thinly. Add to the avocado and 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 on the top shelf of your oven and 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 evenly over each pancake. Crumble the maple peanuts into small pieces. Stack 2 together and top with the maple peanuts.


Put your pancake stacks on a plate and top with the remaining maple syrup. Spread the crushed avocado on your sourdough and top with the crispy bacon. Serve balsamic tomatoes on top of the bacon and crumble the feta over. Enjoy your two course brunch!