Bacon & Avocado on Sourdough. Bacon is a type of salt-cured pork made from various cuts, typically from the pork belly or from the less fatty back cuts. It is eaten on its own, as a side dish (particularly in breakfasts), or used as a minor ingredient to flavour dishes (e.g., the club sandwich). Bacon is also used for barding and larding roasts, especially game, including venison and pheasant, and may also be used to.
Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers and larger cuts. A dry-cure (in which the meat is rubbed with salt and flavourings) is the superior method of curing. You can cook Bacon & Avocado on Sourdough using 4 ingredients and 4 steps. Here is how you cook it.
Ingredients of Bacon & Avocado on Sourdough
- It’s 1 tsp of rapeseed oil.
- You need 4 rashers of back bacon (I prefer unsmoked with this recipe but that’s purely a personal choice).
- It’s 2 slices of sourdough bread.
- You need 1 of avocado.
A wet cure involves steeping the meat in a brine of salt and water. Bacon is salt-cured meat cut from a pig's belly or back. It is served on its own, incorporated into meals (such as eggs and bacon), or used as an ingredient in dishes like sandwiches, soups, salads, and even sweets like maple bacon ice cream. His works are seen as developing the scientific method and remained influential through the scientific revolution.
Bacon & Avocado on Sourdough instructions
- Heat the oil and fry the bacon..
- Meanwhile, toast the sourdough bread..
- With a fork, gently but thoroughly mash up the avocado flesh..
- Spread half the mashed avocado on each slice of toast. Lay two rashers of bacon on top of each slice. Enjoy!.
Bacon has been called the father of empiricism. Bacon-wrapped chicken drumsticks and thighs with baby new potatoes, roasted with onions and herbs – a very delicious and simple dinner. We love dark chicken meat, but you can use chicken breasts if your prefer. Nicholas Bacon, born in comparatively humble circumstances, had risen to become lord keeper of the great seal. Store the bacon in a tightly sealed container or bag in the refrigerator for up to one month or in the freezer for up to one year.