Avocado… a common thought about Millennials is that we dip into our life savings to order lattes and smashed avo’ on toast…and whilst I do agree  it tastes divine it can easily be made at home for a quarter of the price (you get to stay in your pyjamas too!)

I woke up this morning feeling like bacon (tbh who doesn’t) but didn’t have the enthusiasm to stand for ages cooking it. I was also craving a dish my mum makes so I thought why not combine the two and cut down on the cooking time while I’m at it – think crispy, buttery bacon with sautéed cherry tomatoes and spinach leaves …. perfection.

Serves 2

Ingredients

• 2 rashers bacon, chopped
• 6 cherry tomatoes, thinly sliced
• bunch of baby spinach leaves
• 1 tablespoons butter
• English Muffins, halved
• 1 Avocado, mashed

Method

1. Melt butter in a saucepan on medium-high heat. Add bacon.
2. Cook until browned and butter goes slightly sticky and caramelised.
3. While the bacon is cooking, mash the avocado in a bowl and toast the English Muffins.
4. Add baby spinach leaves to the saucepan and allow to wilt.
5. Once spinach leaves have wilted add the cherry tomatoes and stir for 2 minutes. Turn off the heat and set aside.
6. Spread mashed avocado across the muffins and sprinkle with salt and pepper.
7. Spoon the bacon mixture over the top, season to taste and serve – Voilà !!
8. P.S. best enjoyed with a coffee 😉

Katie

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