Mother's Day Brunch | Bacon, Cheese & Avo Baguette
with Peanut-Honey Cream Nutty Waffles | Serves 2
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
125 grams
Baby Plum Tomatoes
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
8 rasher(s)
British Streaky Bacon
1 unit(s)
SlooOW Stone Oven White Baguette
(Contains: Cereals containing gluten, Sesame, Soya May contain traces of: Lupin, Milk, Nuts)
75 grams
Creme Fraiche
(Contains: Milk)
30 grams
Peanut Butter
(Contains: Peanut May contain traces of: Nuts)
15 grams
Honey
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts)
1 unit(s)
Avocado
1 unit(s)
Lime
4 unit(s)
Waffle Amour Sugar Pearl Waffles
(Contains: Cereals containing gluten, Soya, Egg May contain traces of: Milk, Nuts)
100 grams
Greek Style Salad Cheese
(Contains: Milk)
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the baby plum tomatoes.
Pop them into a small bowl with the balsamic vinegar and a drizzle of olive oil. Season with salt and pepper, then set aside.
Lay the bacon in a single layer onto a lined baking 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. Cook bacon thoroughly.
While the bacon cooks, pop the balsamic tomatoes and baguette onto another baking tray. Drizzle the tomatoes with oil and spread them out in a single layer. Roast on the middle shelf until the tomatoes soften and start to burst and the bread is toasted and golden 10-12 mins.
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. Pop your peanut butter cream in the fridge to chill until serving.
Crush the peanuts in the unopened sachet using a rolling pin.
Halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh into a bowl. Mash with a fork.
Halve the lime and squeeze in lime juice to taste. Season with salt and pepper, then set aside.
Once the baguette has baked, allow to cook for 5 mins, then slice in half lengthways.
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.
Spread the peanut butter cream evenly over each warm waffle, then stack 2 waffles each on 2 plates and sprinkle over the chopped peanuts.
Spread the smashed avocado over the base of the baguette. Follow with the crispy bacon and balsamic tomatoes, then crumble over the Greek style salad cheese.
Sandwich on the baguette lid, slice in half widthways and share between 2 plates, separate to your nutty waffles.
Your 2 course brunch is served!
Enjoy!
