Avocado and bacon sandwich

Avocado and bacon sandwich recipe

2 ratings

The 'Comforter' is packed with goodness to replenish the body with many of the essential nutrients you need to get yourself back on track after over-indulging the night before. Perfect for when you are feeling worse for wear, this wonderfully-filled sandwich can be ready in just 15 minutes. See method

  • Serves 1
  • 5 mins to prepare and 5-10 mins to cook
  • 712 calories / serving

Ingredients

  • 3 rashers good-quality smoked or unsmoked back bacon
  • 2 tsp maple syrup
  • butter, for spreading
  • 2 slices wholemeal bread
  • 1/2 beef tomato, sliced
  • 1/2 medium avocado, peeled, stoned and thickly sliced
  • vegetable or sunflower oil, for frying
  • 1 very large egg

Each serving contains

  • Energy

    2965kj
    712kcal
    36%
  • Fat

    52g 74%
  • Saturates

    17g 86%
  • Sugars

    8g 9%
  • Salt

    2.5g 42%

of the reference intake
Carbohydrate 38.2g Protein 25.7g Fibre 9.8g

Method

  1. Preheat the grill to medium-high, then grill the bacon for 3-4 minutes until cooked to your liking. Put the bacon rashers on a plate and drizzle over the maple syrup, then turn to coat evenly.
  2. Butter the bread. Add the tomato slices and arrange the avocado on top. Season well and top with the warm bacon, drizzling over any maple syrup left on the plate.
  3. Heat a little vegetable or sunflower oil in a small frying pan and crack the egg into the hot oil. Using a fork, break the egg yolk and lightly swirl in the centre. Cook for 1 minute, then flip the egg over and cook for a further 30 seconds* before placing on top of the bacon. Top with the remaining slice of bread, then halve the sandwich and serve immediately.

See more Lunch recipes

*If serving vulnerable groups – babies, toddlers, pregnant women, the elderly or people who are unwell – cook eggs until the whites and yolks are solid.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

blog comments powered by Disqus