This recipe comes from a comment made in Nigel Slater’s The Kitchen Diaries. It’s not a full recipe in the book, so I’ve expanded it a little here, adding in some cracked black pepper and balsamic vinegar. It feeds one, and if you’re hungry and double the recipe it will probably still feed one.
- 2 slices of bacon
- half a ripe avocado
- 1 thick slice of fresh crusty bread
- black pepper
- balsamic vinegar
Cut the fat off your bacon and put it under the grill on a reasonably high heat. Whilst the bacon is cooking, cut a thick slice from your bread (mine was a good 4cm) and lay it on a plate.
Peel your avocado (you’re probably just going to eat the second half anyway) and cut a wedge out. Using the gap left by the wedge, take a sharp knife and cut fairly thin (a few millimetres thick) slices, layering them along the bread as they come off the fruit. It’ll use about half the avocado. Take a fork and mush the avocado into the bread a little, then top with a little bit of crushed black pepper (don’t add salt – your bacon will take care of that).
Toast your bread.
When you’re bacon’s cooked remove it from the grill and cut into thin slices, layering them along the avocado first one way, then the other. Take your balsamic vinegar and drizzle it over the top, letting it drip off the bacon, through the avocado and into the bread.
Sit back, open wide and take a bite – then just munch and enjoy. Bliss.