Crispy Bacon and Smashed Avocado on Toast
with Peanut and Honey Pancakes | Serves 2
Creamy avocado and crispy bacon are a match made for breakfast! Paired with a stack of peanut and honey pancakes, this brunch is a sure to get your day off to a great start.
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
75 grams
Creme Fraiche
(Contains: Milk)
30 grams
Peanut Butter
(Contains: Peanut May contain traces of: Cashew nuts, Nuts)
15 grams
Honey
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Cashew nuts, Nuts, Almonds, Macadamia Nuts, Pecan Nuts, Sesame, Hazelnuts, Pistachio nuts, Brazil nuts)
¾ unit(s)
Mini Sourdough Cob
(Contains: Cereals containing gluten, Soya May contain traces of: Egg, Milk)
8 rasher(s)
British Streaky Bacon
125 grams
Baby Plum Tomatoes
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
1 unit(s)
Avocado
1 unit(s)
Lime
4 unit(s)
Pancakes
(Contains: Milk, Cereals containing gluten, Egg)
100 grams
Greek Style Salad Cheese
(Contains: Milk)
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Mix the creme fraiche, peanut butter and honey together in a small bowl. Set aside in the fridge to chill until needed. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Crush the peanuts in the unopened sachet using a rolling pin.
Meanwhile, cut 2 slices of sourdough per person and 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.
Meanwhile, halve the baby plum tomatoes. Pop them into another small bowl and dress with the balsamic vinegar and a drizzle of olive oil. Season with salt and pepper, then set aside.
While the bacon cooks, halve the avocado and remove the stone.
Use a tablespoon to scoop the flesh out into a bowl. Using the back of a fork, roughly mash the avocado.
Halve the lime and squeeze in lime juice to taste. Season with salt and pepper, then set aside.
When the bacon is 8 mins from being cooked, put the tomatoes onto another baking tray.
Roast on the top shelf until they’re softened and starting to burst, 6-8 mins, then remove from the oven.
Pop the pancakes into your oven until warmed through, 2-3 mins.
Meanwhile, toast the sourdough in your toaster until golden.
Spread the peanut butter mixture evenly over each warm pancake, then stack 2 on each plate and sprinkle over the chopped peanuts.
Pop your toast on separate plates (2 pieces per person) and spread over the crushed avocado.
Top with the crispy bacon and balsamic tomatoes, then crumble over the Greek style salad cheese.
Your two course brunch is served!
Enjoy!
