2 Course Brunch | Bacon and Avocado Ciabatta
Serves 2 | with Blueberry and Berry Cream Waffles
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.
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.
Ingredients
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 Soya, Cereals containing gluten, Egg May contain Milk, Nuts)
125 grams
Blueberries
Not included in your delivery
2 tbsp
Tomato Ketchup
2 unit(s)
Egg
Nutritional information
Utensils
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.
a) Stack 2 waffles each on 2 separate plates, then spoon over the red berry cream.
b) Scatter the blueberries over the waffle stacks to finish.
Enjoy!
