An ultra-simple weekend brunch for two, this flavoursome dish is a true taste sensation. Find more recipes from food writer and stylist Emily Kydd in HELLO! out now.
Ready in 15 minutes
4 rashers smoked bacon
Drizzle of olive oil
1 extra large or 2 small avocados
Squeeze of lime juice
Salt and freshly ground black pepper
2 large slices sourdough bread
2 tbsp maple syrup
lime wedges, to serve
1. Dice the rashers of smoked bacon and add to a cold frying pan with a little drizzle of olive oil. Fry, stirring, over a medium-high heat for 8-10 minutes or until crispy.
2. Meanwhile, scoop the flesh from the 1 extra large or 2 small avocados and mash with a squeeze of lime juice and some salt and freshly ground black pepper.
3. Toast the slices of sourdough bread and top with the avocado mix.
4. Stir the maple syrup through the bacon in the frying pan and let it bubble for 1 minute then spoon over the avocado. Serve with lime wedges.