Breakfast BLT

  • 8 cherry tomatoes, halved
  • 4 short cut bacon rashers
  • 2 tsp olive oil
  • sea salt and pepper
  • 1 avocado
  • 2 Tbsp creme fraiche
  • 1 Tbsp lemon juice
  • 1 Tbsp snipped chives
  • dash of tobasco sauce
  • 4 slices sourdough bread
  • 4 small cos lettuce leaves

Preheat the oven to 200 degrees. Put the tomato 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 bacon is crisp and tomatoes slightly wilted.

Mash the avocado, creme fraiche, lemon juice, chives and season with salt and pepper and tobasco. Toast the bread and spread two of the slices with the avocado mixture. Top with the letttuce, some bacon and tomato halves and then sandwich with the other slice of bread.

Serves 2

*Source: Bill Granger Everday

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