2 Course Brunch | Bacon, Avo & Pesto Mayo Sandwich
Serves 2 | with White Choc & Freeze Dried Raspberry Waffles
- Milk
- Soya
- Cereals containing gluten
- Wheat
- Egg
- May contain traces of allergens
- Egg
- Milk
- Soya
- Hazelnuts
- Brazil nuts
- Nuts
- Cashew nuts
- Macadamia Nuts
- Pecan Nuts
- Pistachio nuts
- Walnuts
- Almonds
Kickstart the weekend with this epic 2 course brunch. Start with a crispy bacon, avocado and pesto mayo bun, then round it off with a mouthwatering chocolate and salted caramel waffle stack.
Ingredients
4 rasher(s)
British Streaky Bacon
1 unit(s)
Avocado
75 grams
Creme Fraiche
(Contains: Milk)
90 grams
White Chocolate Chips
(Contains: Soya, Milk)
2 unit(s)
Burger Buns
(Contains: Cereals containing gluten, Wheat May contain traces of: Egg, Milk, Soya)
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)
32 grams
Pesto
(Contains: Milk)
1 pouch(es)
Freeze Dried Raspberries
Not included in your delivery
2 unit(s)
Egg
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Chop each rasher of bacon in half widthways.
c) Lay the bacon in a single layer onto a lined baking tray and bake on the middle shelf of your oven until golden brown and crispy, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
a) Meanwhile, halve the avocado and remove the stone.
b) Use a tablespoon to scoop the flesh out onto a board, face-down.
c) Slice into 0.5cm thick slices.
a) Pop a small saucepan on medium heat, add the creme fraiche and gently bring to a simmer, 2-4 mins.
b) While the creme fraiche simmers, pop the white chocolate chips into a medium bowl.
c) Once the creme fraiche has simmed, pour it over the bowl of white chocolate chips.
d) Mix the white chocolate and creme fraiche together until the chocolate is fully melted and combined, 1 min.
a) Next, heat a drizzle of olive oil in a large frying pan on medium-high heat.
b) Once hot, crack in each egg (see pantry for amount), season with salt and pepper and cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Lower the heat as needed. IMPORTANT: Ensure egg whites are fully cooked.
a) While the eggs fry, halve the burger buns.
b) Pop the buns and 4 waffles into the oven to warm through, 2-3 mins. TIP: Keep the remaining waffle for another recipe.
c) In the meantime, combine in a small bowl the pesto and the mayo (see pantry for amount)
d) Lay a warm bun base on each plate. Place the avocado slices onto the bases of the buns and spread the pesto mayo over the lids.
a) Top the avocado with 4 halves of bacon each, followed by a fried egg each. Sandwich on the bun lids.
b) Lay 1 waffle on each plate, separate to the sandwiches. Drizzle over half the white chocolate ganache, then lay another waffle on top of each, creating a waffle stack on each plate. Drizzle over the remaining white chocolate sauce.
c) Crush the freeze dried raspberries in their bag, then sprinkle over the white chocolate waffle stacks to finish.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers enjoyed the mix of flavours in this two-course brunch, particularly praising the sandwich.
- Ease of prep: The brunch kept diners full for most of the day, making it a satisfying weekend treat.
- Suggestions: Consider serving the waffles with fruit and crème fraîche to balance the sweetness.
