Wake Up To Organic: Bacon & Guacamole Breakfast Sandwiches
I’m back in London, and more importantly back in my kitchen where I’ve been enjoying over the weekend actually cooking myself some meals. However, today I’m finally back to work after the most mental 6 weeks I’ve experienced since I last had to fight a General Election, so it is time to go back to delicious, filling (and speedy!) breakfasts so that I don’t entirely rely on Parliament cafeteria breakfast wraps for sustenance. My new favourite? Thick slices of organic bacon, stuffed in a crusty white roll with a good dollop of guacamole. And a cup of tea, of course. So much easier to eat than my old go-to of bacon and sliced avocado sandwiches.
Bacon is something I’m fussy about. Especially with recent news about foreign bacon I always try to buy British, but I find the flavour is even better if I buy organic. I’ve said this before, but in where I scrimp and where I save when I’m sourcing my ingredients, meat is where I always splurge. Yes, there is the whole welfare thing that is important, but I honestly think that organic meat tastes better. And yes, it may cost a bit more if you’re doing it for every meal, but why not try to go organic for just one meal of the day, and why not breakfast? This is my take on the latest campaign from the Organic Trade Board (who are kindly sponsoring this post): Wake Up To Organic. Not only am I here to bring you a delicious organic breakfast recipe (where you can either just go organic with the bacon, or go the full hog with the bread, avocado, onion and dairy), but I’m also bringing you a list of all the cafes who are taking part in the campaign where you can head for a free organic breakfast on Wednesday morning (both in London and across the country).
So, the sandwich. Fresh crusty rolls, perfectly cooked bacon, and a tequila-less version of the guacamole from Student Eats (can you believe it is out in 7 weeks?!) To serve one (feel free to scale up) you’ll need:
- 1 Crusty Roll, halved
- 3 Rashers Unsmoked Back Bacon
- 1 Small, Ripe Avocado
- 1/2 tbsp Soured Cream
- 1/4 Red Onion, finely chopped
- Fresh Lime Juice
- Sea Salt
Cook the bacon. Meanwhile, make the guacamole. Lightly mash the avocado with a fork until it is a paste, but a good amount of chunks remain. Fold in the soured cream, red onion, and lime juice and sea salt to taste. Folding means that you can make a consistent guac, but still keep as many of the chunks as possible (The Kitchn teach you how to fold here.) Pile the guacamole into your roll, top with bacon, and serve!
This is a sponsored post. To read my policy on sponsored posts, please click here.