Boujee Bacon Butty with Camembert & Avocado

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SERVES:

2-4 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 block
1 avocado
handful of rocket
1 Tbsp sunflower oil
80-100g bacon, 2-3 rashers each person
2-4 bread baps, 1 each person
butter, softened
tomato based chutney

_{INSTRUCTIONS:}

Prep your ingredients; slice the camembert and avocado, wash and pat dry your rocket.
Heat a skillet or frying pan up, drizzle in the oil. When it's hot, lay the bacon down in it and cook until browned, about 1-2 minutes, before flipping and browning the other side. Once cooked place on paper towel so the excess fat drains off.
Slice your bread bap through the centre, spread on some soft butter and your favourite chutney on the top and bottom halves. Then begin with a layer of rocket, next the rashers of bacon, then add your slices of camembert and avocado, lastly a few more rocket leaves, if desired.

Recipe by Kylee Newton - Modern Preserver

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