Boujee Bacon Butty with Camembert & Avocado

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SERVES:

2 PEOPLE

Prep Time:

5 MINUTES

Cook Time:

10 MINUTES

The bacon butty is a weekend institution, and this one’s gone boujee. Crispy bacon goes into a buttered bap with tomato chutney, peppery rocket, creamy avocado and slices of camembert that soften against the hot rashers. Get everything sliced before the pan goes on (chefs call it mise en place, we call it not burning the bacon) and it’s on the plate in 15 minutes. A low-effort weekend brunch with café energy.

_INGREDIENTS:

1 camembert (about 125g)
1 avocado
1 handful rocket
1 Tbsp sunflower oil
4-6 rashers bacon (about 150-200g)
2 bread baps
butter, softened
2 Tbsp tomato chutney

_{INSTRUCTIONS:}

This comes together fast, so get everything ready before the bacon goes on. Slice the camembert and avocado, then wash and pat dry the rocket.
Heat the oil in a frying pan or skillet over a medium-high heat. Lay in the bacon and cook for 1-2 minutes until browned, then flip and brown the other side. Drain on paper towel.
Slice the baps in half and spread both cut sides with butter, then chutney.
Layer the bottom halves with rocket, then the bacon, camembert and avocado. Finish with a few more rocket leaves and the bap lids, and eat while the bacon is still hot.

wonkybox

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