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Top 5 dishes made from granary bread
1 . Avocado, Bacon & Tomato on Toast
Avocado, Bacon & Tomato on Toast
Another avocado-based light lunch. I have done this additionally with eggs in various forms but find it better not to mix too many flavours. There’s plenty here as described!
Ingredient
2
avocados
1 pinch
dried oregano
1 pinch
sea salt
3 slices
granary bread
3 tsp
butter
9-12
capers
Cooking instructions
* Step 1
Heat the fat and fry the bacon. Keep warm.
* Step 2
Peel the avocados and gently mash the flesh, adding the lime juice.
* Step 3
Slice the tomatoes and sprinkle on the oregano and salt.
* Step 4
Meanwhile, toast the bread.
* Step 5
Lightly butter the toast and evenly spread avocado mash on top of each slice.
* Step 6
Add a layer of tomato to each slice, then three bacon medallions and finally another, smaller layer of tomatoes.
* Step 7
Top each slice with 3 or 4 capers
Note: if there is a photo you can click to enlarge it
2 . Avocado, Black Pudding, Bacon & Tomato on Granary Toast
Avocado, Black Pudding, Bacon & Tomato on Granary Toast
An expanded but nevertheless still very simple yet indulgent version of one of our “breakfast specials”. Also works well with sourdough bread and scrambled rather than poached eggs.
Ingredient
2
eggs
2 slices
black pudding
2 slices
granary bread
1
avocado
1/4 tsp
dried oregano
1/4 tsp
sea or rock salt granules
Cooking instructions
* Step 1
Poach the eggs and fry the black pudding and bacon and set aside for Step 4, keeping warm.
* Step 2
Toast the bread, mash up the avocado flesh and thickly slice the tomato. Evenly cover each piece of toast with the avocado.
* Step 3
Lay a slice (or two) of tomato on top of the avocado and sprinkle on a little oregano and salt.
* Step 4
Carefully place a bacon medallion, then a slice of black pudding and next another bacon medallion on each “stack” and top off with a poached egg.
Note: if there is a photo you can click to enlarge it
3 . Avocado, Egg & Tomato Breakfast
Avocado, Egg & Tomato Breakfast
A simple but nutritionally-balanced light meal.
Ingredient
2
eggs
2 slices
granary bread
1 pinch
dried oregano
Cooking instructions
* Step 1
Poach the eggs and set aside for Step 4.
* Step 2
Meanwhile toast the bread and mash the avocado flesh. Spread the avocado evenly over the slices of toast.
* Step 3
Lay the tomato slices on top of the mashed avocado and sprinkle a very little oregano and salt onto the tomato slices.
* Step 4
Top each “stack” with an egg.
Note: if there is a photo you can click to enlarge it
4 . Smoked Trout, Egg & Anchovy Salad with Garlic Croutons
Smoked Trout, Egg & Anchovy Salad with Garlic Croutons
Smoked trout is a pleasant change from salmon, with a lighter and more delicate flavour. This is one instance where it’s worth paying a little extra to get top-quality fish from a specialist supplier.
Ingredient
2
eggs
1 tsp
salt
2 slices
granary bread
1 tbsp
olive oil
1 clove
garlic, peeled and halved
A few
lettuce leaves
Cooking instructions
* Step 1
Hard-boil the eggs, peel and cut into longitudinal halves. This can be done in advance if that’s more convenient. Place one anchovy fillet on each egg half.
* Step 2
Boil the potatoes in salted water and drain. This can also be done in advance if more convenient.
* Step 3
Meanwhile heat the oil in a small pan, cut bread into small cubes, rub over the garlic, then chop up the garlic and fry it together with the bread pieces for a couple of minutes to make a crouton and garlic mix. Place on a sheet of kitchen paper for a minute to drain off any excess oil.
* Step 4
Assemble all the salad ingredients on plates or in a sharing bowl in whatever order appeals to you, remembering to add your chosen dressing.
Note: if there is a photo you can click to enlarge it
5 . Chunky Bacon, Shallot, Garlic & Tomato Butty
Chunky Bacon, Shallot, Garlic & Tomato Butty
I first thought of a BLT for lunch but didn’t fancy lettuce after my long walk around the village on such a cold day. This is a bit of an indulgence but at least I don’t butter the bread!#sandwich
Ingredient
1 knob
unsalted butter
1 clove
garlic, thinly sliced
1 tsp
vegetable or olive oil
3 rashers
back bacon
2-3 slices
pickled cucumber (optional)
2 slices
granary bread
Cooking instructions
* Step 1
Melt the butter in one pan and gently fry the shallot and garlic, turning occasionally, until softened but not burnt. Set aside and keep warm.
* Step 2
Meanwhile, in a separate pan, fry the bacon.
* Step 3
When the bacon is almost ready, briefly fry the tomato slices in the first pan. The idea is to just “touch” them for a few seconds and then turn them over and repeat on t’other side.
* Step 4
Place one bacon rasher on a slice of bread, then the tomato slices and garlic.
* Step 5
Then add another bacon rasher and the shallot.
* Step 6
Next add the third rasher of bacon and the (optional) sliced pickled cucumber. Then top it all with the second slice of bread.
Note: if there is a photo you can click to enlarge it
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