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Nutrition: per serving

  • kcal269
  • fat13g
  • saturates3g
  • carbs26g
  • sugars3g
  • fibre3g
  • protein13g
  • salt2.08g
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Method

  • step 1

    Heat grill to high. Put the bacon and cherry tomatoes, cut side up, on a grill rack and grill for 10 mins, turning the bacon halfway through, until crisp. Meanwhile, roughly mash the avocado with a fork and stir in the lime juice, chilli flakes, some salt, if you like, and pepper.

  • step 2

    Toast the bread until golden and spoon on the mashed avocado. Top with the tomatoes and bacon, then serve.

Recipe from Good Food magazine, July 2006

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Comments, questions and tips (11)

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Overall rating

A star rating of 4.5 out of 5.16 ratings
Mark Chandler 1 avatar

Mark Chandler 1

A star rating of 5 out of 5.

Really tasty, nicer with ciabatta sliced in half, instead of toast. Also, I'm not a big tomato fan, so I didn't add them, but instead had a fried egg on top. Very nice. :-)

charlim93

I always forget about the tomatoes, and never use lime juice, I also have used countless substitutes for chilli flakes, including Thai sweet chilli sauce and this dish never fails to impress, even my boyfriend - who maintained he HATES avocados liked it and asked when we were having it next - as did…

lyndene

A star rating of 5 out of 5.

This was just soooo delicious, even though I omitted the chilli flakes. The previous day I had made some multi-grain bread (in a breadmaker) so I used that for the toasted base. The complete dish was so moorish. Highly reccommended. Will be making many times more.

cocovanilla

A star rating of 4 out of 5.

I loved the combination of avocado and bacon! I didn't have granary bread, I used sourdough instead and I think it tasted much better than granary would.

raincloud_

A star rating of 4 out of 5.

The chilli in the avocado adds a nice kick and the creamy avocado goes well with the bacon. A favourite of mine is bacon and banana rolls and this is because the creaminess of the crushed banana works well.. the avocado's the same.

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