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American Recipes
Smashed Avo & Bacon on Toasted Sourdough

Smashed Avo & Bacon on Toasted Sourdough

With Peanut & Maple Syrup Buttermilk Pancakes

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We love a good Avocado & Bacon on Toast With Pancakes and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Preparation Time35 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

75 grams

Crème Fraîche


1 pot(s)

Peanut Butter


2 sachet

Maple Syrup

1 pot(s)

Salted Peanuts


4 slice

Mini Sourdough Cob


8 unit(s)

Streaky Bacon Rasher


1 punnet(s)

Baby Plum Tomatoes

1 sachet

Balsamic Vinegar


1 unit(s)


1 unit(s)


1 unit(s)

Spring Onion

4 unit(s)


(ContainsMilk, Gluten, Egg)

1 block(s)

Feta Cheese

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)5364 kJ
Energy (kcal)1282 kcal
Fat76.0 g
of which saturates26.0 g
Carbohydrate110 g
of which sugars36.0 g
Protein44 g
Salt5.14 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
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!