TOM’S BLT

TOM’S BLT

This is the best BLT you’ll ever eat! A bold claim, I know, but it has so much going on in terms of creaminess from the avocado, crispy, salty bacon and a crunchy acidity from the fried capers that cuts through the richness.

INGREDIENTS

SERVES: 4

8 rashers of smoked streaky bacon 1 red onion, cut into 4 thick slices

80g lardons

1 beef tomato, cut into 4 even slices

2 ripe avocados

Juice of ½ lime

A handful of coriander, roughly chopped

 

Sriracha hot sauce, to taste:

4 large free-range eggs

2 tbsp capers, drained

Sea salt and freshly ground black pepper

 

To assemble:

4 wholemeal baps, halved and toasted

2 tbsp mayonnaise

1 Little Gem lettuce, leaves separated

METHOD

1: Pre heat the oven to 220°C/Fan200°C/Gas7. Line two baking trays with baking parchment.

2: Lay the bacon rashers and red onion slices out on the lined trays and cook in the oven for 15–20 minutes or until the bacon is browned and crispy.

3: Meanwhile, cook the lardons in a medium non-stick frying pan over a medium-high heat until crispy, about 10–12 minutes. Remove from the pan and set aside. Sprinkle the beef tomato slices with a little salt.

4: Halve and stone the avocados, scrape the flesh out of the skins into a bowl and mash roughly. Add the lime juice and coriander and mix well to make a guacamole. Season with hot sauce, salt and pepper to taste, then stir through the crispy lardons.

5: Return the empty lardon pan to the heat. When hot, crack in the eggs and cook them sunny side up for 2–3 minutes until the whites are just set and the yolks are still runny. Sprinkle in the capers and allow them to crisp up a little. Season the eggs with a little pepper.

6: Lay the toasted bun bases on serving plates, spread with a little mayonnaise and top with the guacamole, lettuce and tomato slices. Add a couple of slices of streaky bacon and top with the fried egg, some capers and a roasted onion slice. Sandwich together with the bun tops and serve.

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INGREDIENTS

SERVES: 4

8 rashers of smoked streaky bacon 1 red onion, cut into 4 thick slices

80g lardons

1 beef tomato, cut into 4 even slices

2 ripe avocados

Juice of ½ lime

A handful of coriander, roughly chopped

 

Sriracha hot sauce, to taste:

4 large free-range eggs

2 tbsp capers, drained

Sea salt and freshly ground black pepper

 

To assemble:

4 wholemeal baps, halved and toasted

2 tbsp mayonnaise

1 Little Gem lettuce, leaves separated

METHOD

1: Pre heat the oven to 220°C/Fan200°C/Gas7. Line two baking trays with baking parchment.

2: Lay the bacon rashers and red onion slices out on the lined trays and cook in the oven for 15–20 minutes or until the bacon is browned and crispy.

3: Meanwhile, cook the lardons in a medium non-stick frying pan over a medium-high heat until crispy, about 10–12 minutes. Remove from the pan and set aside. Sprinkle the beef tomato slices with a little salt.

4: Halve and stone the avocados, scrape the flesh out of the skins into a bowl and mash roughly. Add the lime juice and coriander and mix well to make a guacamole. Season with hot sauce, salt and pepper to taste, then stir through the crispy lardons.

5: Return the empty lardon pan to the heat. When hot, crack in the eggs and cook them sunny side up for 2–3 minutes until the whites are just set and the yolks are still runny. Sprinkle in the capers and allow them to crisp up a little. Season the eggs with a little pepper.

6: Lay the toasted bun bases on serving plates, spread with a little mayonnaise and top with the guacamole, lettuce and tomato slices. Add a couple of slices of streaky bacon and top with the fried egg, some capers and a roasted onion slice. Sandwich together with the bun tops and serve.

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SEEN IN

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TOM KERRIDGE’S FRESH START (2018)

This isn't a diet book, but it is about taking control. Cook from scratch and you can take responsibility for everything that you and your family eat.

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