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!
Whilst looking for a recipe for the last cookbook challenge, I stumbled upon this recipe for breakfast. It looked easy enough, and something Hamsley and I would both enjoy when we crawled out of bed. I chucked everything in the oven; including the bread as I bought a “bake at home” Turkish bread loaf as it was nice and cheap. In about 10 minutes we had breakfast with a nice hot cuppa coffee for Sir Hamsely, and a nice cuppa chai for moi.
Get your hands on:
8 cherry tomatoes, halved
4 short-cut bacon rashers
2 teaspoons olive oil
Freshly ground black pepper
2 tablespoons creme fraiche (or sour cream)
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.