Lately on a Sunday, I've been waking up not wanting the usual toast, cereal or hot cross bun. Sunday breakfast is meant to be special, a day when you wake up and not worry about your calorie intake. So bring on the bacon if that's what you feel like!
Better serving size than any cafe you'd probably go to, and far far cheaper! We were both epically full by the end of it, it turned out to be more a brunch than a breakfast BLT!
Breakfast BLT
Bill Granger
Get your hands on:
8 cherry tomatoes, halved
4 short-cut bacon rashers
2 teaspoons olive oil
Sea salt
Freshly ground black pepper
1 avocado
2 tablespoons creme fraiche (or sour cream)
1 tablespoon lemon juice
1 tablespoon snipped chivesDash of Tabasco sauce
4 slices sourdough bread
4 small cos lettuce leaves
1. Preheat the oven to 200°C (400°F/Gas 6). Put the tomato halves and bacon on a baking tray lined with baking paper. Drizzle the tomatoes with olive oil, season with salt and pepper and bake for 10 minutes, or until the bacon is crisp and tomatoes are slightly wilted.
2. Mash the avocado, creme fraiche, lemon juice and chives together and season with salt and pepper. Add Tabasco, to taste. Toast the bread and spread two of the slices with avocado mixture. Top with lettuce leaves, some bacon and tomato halves and then sandwich with the other slices of bread.
Serves 2.
I think some of the interstaters that were here would love to have one of that! heh