2 Course Brunch | Bacon and Avocado Ciabatta

Name: 2 Course Brunch | Bacon and Avocado Ciabatta Serves 2 | with Blueberry and Berry Cream Waffles
Total time: 25 min
Yield: 2
Cuisine: Fusion
Ingredients: 8 rasher(s) British Streaky Bacon; 15 grams Sriracha Sauce; 1 unit(s) Avocado; 150 grams Creme Fraiche; 105 grams Red Berry Compote; 2 unit(s) Ciabatta; 4 unit(s) Waffle Amour Sugar Pearl Waffles; 125 grams Blueberries; 2 tbsp Tomato Ketchup; 2 unit(s) Egg

Serves 2 | with Blueberry and Berry Cream Waffles

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See in the weekend properly with this decadent 2 course brunch. First up we have a spicy bacon and avocado ciabatta bap. Follow that with a waffle stack covered in berry cream and topped with blueberries for a brunch to remember.

Allergens:

Milk

•Cereals containing gluten

•Soya

•Egg

The quantities provided above are averages only.

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 war 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.

Total25 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

8 rasher(s)

British Streaky Bacon

15 grams

Sriracha Sauce

1 unit(s)

Avocado

150 grams

Creme Fraiche

(Contains: Milk)

105 grams

Red Berry Compote

2 unit(s)

Ciabatta

(Contains: Cereals containing gluten)

4 unit(s)

Waffle Amour Sugar Pearl Waffles

(Contains: Cereals containing gluten, Soya, Egg May contain traces of: Milk, Nuts)

125 grams

Blueberries

Not included in your delivery

2 tbsp

Tomato Ketchup

2 unit(s)

Egg

Nutritional information

Energy (kJ)4687 kJ

Energy (kcal)1120 kcal

Fat69 g

of which saturates29.7 g

Carbohydrate94.6 g

of which sugars37.4 g

Dietary Fibre6.7 g

Protein31 g

Salt4.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Paper

•Baking Tray

•Bowl

•Whisk

•Pan

Instructions

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Lay the bacon in a single layer onto a lined baking tray.

c) Once the oven is hot, bake on the top shelf until golden brown and crispy, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

a) Meanwhile, in a small bowl, combine the sriracha sauce with the tomato ketchup (see pantry for amount).

b) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices.

a) In a medium bowl, whisk together the creme fraiche and red berry compote until slightly thickened, 1-2 mins.

a) 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) 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.

c) While the eggs cook, halve the ciabatta.

a) Pop the ciabatta halves and 4 waffles onto a baking tray. Warm on the middle shelf of your oven, 2-3 mins. TIP: Keep the remaining waffle for another recipe.

b) Spread the spicy tomato sauce over the base and lids of the toasted ciabatta. Lay 4 rashers of bacon onto the base of each ciabatta. Top with the sliced avocado and a fried egg each.

c) Sandwich on the ciabatta lids and share between 2 serving plates.