Inspired by the classic Croque Madame, this Madame Crumpet is the tastiest brunch you’ll ever make!

Just to make sure we’re all on the same wave length, a Croque Madame is essentially a hot toasted ham and cheese sandwich with a fried egg on top. It’s got French origins and was first seen around Cafes in Paris. Today we’re making it crumpet style in the most delicious way possible! Follow me…

Béchamel Sauce

One of the most iconic layers of a Croque Madame is the béchamel sauce, and this crumpet version is no exception. Here’s what you’ll need:

• Butter, Flour, Milk – AKA a ‘roux’. This is to form the the base of the béchamel sauce.
• Gruyere – This has got a sweet nutty flavour which takes this layer through the roof!
• Nutmeg – This brings out the nutty tones of the gruyere.
• White Pepper – White pepper is a classic addition to béchamel because it blends in better than black pepper.

You actually want this to be fairly thick, since you’ll be spread it over the crumpets. Too thin and it’ll just drip off!

Process shots: melt butter (photo 1), stir in flour to form paste (photo 2), stir in gruyere (photo 3), stir in seasoning (photo 4).

Madame Crumpet

Okay, here’s where things get fun. Sure, if we’re talking technically this should really be called a ‘Crumpet Madame’, but ‘Madame Crumpet’ sounds a whole lot sassier and you know it Also no, this isn’t a sandwich either, but that’s beside the point.

Madame Crumpet Layers

• Crumpet – Toasted in a toaster or either side under the grill.
• Butter – Mix butter with dijon mustard. Dijon is a key component of a classic Croque, the butter helps mellow it out and also helps it seep/melt into the crumpet.
• Ham – Fold/tear it to fit neatly on the crumpet.
• Béchamel – Plonked straight on top of the ham.
• Parmesan – This helps it go golden, bubbly and delicious!

Process shots: toast crumpets then spread with dijon butter (photo 1), add ham (photo 2), add béchamel (photo 3), add parmesan then cook under the grill until golden (photo 4).

Don’t forget the egg!

One of the key ingredients in a Croque Madame is the fried egg on top. You can cook it to preference, but I like mine sunny side up, just for all that yolky goodness.

Do I have to add an egg?

I do recommend it as this crumpet version is pretty brunchy. However you can leave it off like a Croque Monsieur if you’d prefer.

Process shots: melt in butter (photo 1), fry eggs then season with salt and pepper (photo 2).

Serving Madame Crumpet

As I mentioned, I usually serve these for Brunch, typically by themselves but you could add some Hash Browns if you wanted to go wild!

If you’re after another fun breakfast recipe with a twist, check out my Breakfast Quiche Stuffed Bagels!

Or check out my Croque Monsieur for the real deal!

Alrighty, let’s tuck into the full recipe for the might Madame Crumpet shall we?!

How to make Madame Crumpets (Full Recipe & Video)

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Madame Crumpet

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Inspired by the classic Croque Madame, this Madame Crumpet is the tastiest brunch you'll ever make!

Course Brunch

Cuisine French

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 342kcal

Author Chris Collins

Cost £2 / $2.50

Equipment

• Large Baking Tray
• Medium Non-Stick Pan, Whisk & Wooden Spoon (for bechamel)
• Large Non-Stick Pan & Spatula/Turner (for eggs)
• Small Pot (for dijon butter)
• Fine Cheese Grater
• Toaster (optional, can use grill)

Ingredients

• 6 Crumpets
• 6 Eggs
• 6 slices of Ham
• 1 cup / 240ml Milk, at room temp
• 3/4 cup / 75g Gruyere, finely grated
• 1/3 cup / 30g Parmesan, finely grated
• 5 tbsp Butter
• 2 tbsp Flour
• 1 tsp Dijon Mustard
• 1/8 tsp EACH: White Pepper, Nutmeg
• Salt, to taste

Instructions

• In a small pot combine 2 tbsp butter with 1 tsp dijon mustard. Place to one side.
• In a non-stick pan over medium heat melt in 2 tbsp butter. Stir in 2 tbsp flour to form a paste, then gradually add in milk, whisking as you go to ensure no lumps form. Once thickened, turn heat to low and stir in gruyere, then season with nutmeg, white pepper and salt. Remove from heat.
• Toast crumpets in a toaster or under the grill, then spread with the dijon butter (don't feel like you have to use it all). Top with ham, then spread over the béchamel sauce. Top with parmesan then place under the grill under golden and bubbly.
• Whilst they're cooking, melt 1 tbsp butter into a pan over medium heat and crack in eggs (you may need to do this in batches). Fry to desired texture then season with salt and pepper.
• Top crumpets with an egg each then tuck in and enjoy!

Video

Notes

a) Do I have to add an egg? – Nope! You can make a Monsieur Crumpet instead and leave it off. I do recommend it though, just for that yolky goodness 🙂

b) Gruyere – I highly recommend using Gruyere, not only is it most traditional in a Croque Madame, but it’s got a gorgeous nutty flavour that goes amazingly in a bechamel sauce. If you don’t have it, you can sub Cheddar.

c) Calories – Per Madame Crumpet:

Nutrition

Calories: 342kcal | Carbohydrates: 18.13g | Protein: 20.27g | Fat: 20.65g | Saturated Fat: 10.158g | Polyunsaturated Fat: 1.868g | Monounsaturated Fat: 7.151g | Trans Fat: 0.103g | Cholesterol: 230mg | Sodium: 850mg | Potassium: 321mg | Fiber: 0.9g | Sugar: 3.56g | Vitamin A: 733IU | Vitamin C: 0.1mg | Calcium: 288mg | Iron: 2.03mg

If you loved this Madame Crumpet Recipe then be sure to Pin it for later! Already made it or got a question? Give me a shout in the comments and pick up your free ecookbook along the way!

The post Madame Crumpet appeared first on Don't Go Bacon My Heart.

This deviled egg pasta salad is loaded with so many goodies. It’s also so quick and easy to make!

Ever torn between taking either a pasta salad or egg salad to a BBQ? Why choose when you can have both . This pasta is PERFECT for Summer, awesome as a side or great just as a quick & easy lunch. Follow me…

The ULTIMATE Egg Pasta Salad

Whilst it may seem like an odd idea to combine egg and salad pasta, I promise it totally works. You get those same iconic flavours of deviled eggs all wrapped inside a loaded pasta salad.

What makes something deviled?

Deviling something essentially means to aggressively season or add spice. In this context, and in the context of deviled eggs, the key ingredient is mustard. Alongside this I like to add white pepper, which gives a very gentle kick of heat, and hot sauce, which gives more of an intense kick of spice.

Is this pasta salad spicy?

Because the dressing is very creamy, this spice in this recipe is actually fairly mellow. It’s more about the flavour that the mustard, pepper and hot sauce offers. You can however adjust the measurements to suit your spicy needs!

Making Deviled Egg Pasta Salad

The dressing itself is mayonnaise based, but I also like to add in sour cream for some extra creaminess. A lot of deviled egg pasta recipes actually mash/stir in the cooked egg yolk in with the dressing. Whilst this is a more traditional way to make deviled eggs, I find it turns the dressing a bit clumpy when it’s used as a pasta dressing.

What Pasta to use?

100% gotta be macaroni! Just cook in salted water until al dente, then drain in cold water until completely.

What fillings can I add?

The world is your oyster, but here’s the usual suspects in mine:

• Bacon
• Dill Pickles
• Celery
• Red Onion
• Chives

Process shots: in a small bowl add mayo, sour cream, pickle juice, dijon, hot sauce, salt, sugar and pepper (photo 1), stir to combine (photo 2), cook, rinse and drain pasta (photo 3), add hard boiled egg, fillings & dressing then combine (photo 4).

Serving Deviled Egg Pasta Salad

To serve up I recommend sprinkling over a few pinches of smoked paprika. This adds a nice pop of colour, but also adds a nice smoky twang. You can also serve individual portions with a few more drops of hot sauce if you fancied!

Can I make this ahead of time?

Yep! Just tightly cover in the fridge until needed (will last around 3 days).

Alrighty, let’s tuck into the full recipe for this deviled egg pasta salad shall we?!

How to make Deviled Egg Pasta Salad (Full Recipe & Video)

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Deviled Egg Pasta Salad

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This deviled egg pasta salad is loaded with so many goodies. It's also so quick and easy to make!

Course Lunch, Pot Luck, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 462kcal

Author Chris Collins

Cost £1.50 / $2

Equipment

• Medium Pot with Lid (for eggs)
• Medium Pot & Colander (for pasta)
• Small Mixing Bowl & Spatula (for dressing)
• Large Mixing Bowl & Salad Tossers
• Sharp Knife & Chopping Board

Ingredients

Dressing

• 1 cup / 240g Full Fat Mayo
• 1/4 cup / 60g Sour Cream
• 1 1/2 tbsp Dijon Mustard
• 1 tbsp Gherkin/Dill Pickle Juice
• 1/2 tsp EACH: Sugar, Salt, Hot Sauce (or to taste)
• 1/4 tsp White Pepper

Pasta Salad

• 9oz / 250g Dried Macaroni
• 6-8 Hard Boiled Eggs, diced (see notes)
• 1/3 cup / 5 rashers Bacon, cooked, cooled & chopped
• 1/3 cup / 4-5 small Gherkins/Dill Pickles, finely diced
• 1/3 cup / 1 large stalk Celery, finely diced
• 1/3 cup / 1 small Red Onion, finely diced
• 1 tbsp Chives, finely diced
• few pinches of Smoked Paprika, to serve

Instructions

• Pasta: Pop your pasta in salted boiling water and cook until al dente. Drain in a colander and rinse with cold water until completely cold. Ensure you've shook out all the water, then place in a large mixing bowl.
• Dressing: In a small mixing bowl combine mayo, sour cream, dijon mustard, pickle juice, sugar, salt, white pepper and hot sauce. Taste test for seasoning and adjust if desired.
• Pasta Salad: To the large mixing bowl of pasta add hard boiled egg, bacon, celery, red onion, chives and pickles. Pour in the dressing and use salad tossers to mix everything.
• Serve: Sprinkle over a few pinches of smoked paprika. Tightly cover and store in the fridge or serve up right away. I like to give it an hour, just to allow the flavours to marry.

Video

Notes

a) Hard Boiled Eggs – I know everyone has their own method of boiled eggs, but here’s what I do:

• Place eggs in a pot and cover with cold water (make sure every part of all the eggs is comfortably covered).
• Turn on high heat and leave until the you reach a rolling boil. Once the eggs start dancing, immediately turn off the heat, pop on a lid and leave on the hob for 10mins.
• After 10 mins, spoon eggs into a bowl of ice (or very cold) water (this is to stop the cooking process).
• Peel and dice eggs to desired texture for egg mayo.

b) Quantities – Feel free to increase any of your favourite fillings (i.e the bacon). This is just what I recommend. Everything is equal quantities in 1/3 cups measurements too.

c) Make Ahead – This will store for comfortably for 3 days tightly stored in the fridge. It holds up pretty well and stays relatively creamy, but you can stir through a dollop of mayo just before serving if you think it needs it.

d) Calories – one serving (8 in total).

 

Nutrition

Calories: 462kcal | Carbohydrates: 26.73g | Protein: 13.14g | Fat: 33.15g | Saturated Fat: 5.561g | Polyunsaturated Fat: 13.558g | Monounsaturated Fat: 7.183g | Trans Fat: 0.053g | Cholesterol: 205mg | Sodium: 547mg | Potassium: 257mg | Fiber: 1.4g | Sugar: 2.1g | Vitamin A: 355IU | Vitamin C: 0.9mg | Calcium: 54mg | Iron: 1.25mg

Looking for another Summer pot luck winner? Check out my Creamy Bacon Potato Salad!

For more similar recipes check out these beauties:

Delicious Pasta Salad Recipes

• Pizza Pasta Salad
• Chicken Bacon Ranch Pasta Salad
• Greek Tuna Pasta Salad
• Pesto Pasta Salad
• Chicken Caesar Pasta Salad
• ALL Pasta Salad Recipes!

The post Deviled Egg Pasta Salad appeared first on Don't Go Bacon My Heart.

Smashed avocado, topped with crumbled feta and roasted cherry tomatoes. Tomatoes on toast don’t come more delicious than this!

The Ultimate Tomatoes on Toast

I guess on the surface tomatoes on toast is a bit of an odd concept, but it totally works. Perfect for a quick, easy and delicious brunch, even better for an after work/school snack when the craving hits. We’ll get to the avocado part in just a sec, but first things first let’s talk tomatoes. More specifically:

Roasted Cherry Tomatoes

The only thing more glorious in this world than cherry tomatoes is roasted cherry tomatoes. By roasting the tomatoes you sweeten and intensify the flavour. You also soften them and collect a gorgeous oily/salty/tomatoey juice in the bottom of the dish, which is nothing short of heaven. For all intents and purposes you can sub baby plum tomatoes, or any other small tomato variety.

Do I have to roast the tomatoes?

You could just half the tomatoes and pop them on raw. BUT, you do miss out on a ton of flavour. Plus you miss out on the heavenly juices left in the baking dish. If you do prefer raw tomatoes, you can use any variety you like, just try and ensure they’re as fresh as possible. But again, I do highly recommend roasting them.

Process shots: add tomatoes, oil & s&p to dish and roast (photo 1), add smashed avo ingredients to bowl (photo 2), lightly smash with a fork (photo 3).

Tomato Avocado Toast

Smashed Avocado

Whilst the roasted tomatoes do hold themselves pretty well, where there’s toast and tomatoes there’s gotta be avocado. It’s just the rules In with the avocado I recommend adding some fresh basil for a burst of flavour. I also love adding a squeeze of lemon juice to brighten up the dish, and a drizzle of extra virgin olive oil to turn things silky smooth.

Feta

Last thing you’ll want to add which really takes this toast to new heights is some crumbled feta. The saltiness of the feta balances out the sweetness of the tomatoes and the sharp tones of the lemon.

What bread to use?

I like sourdough, but in reality you can use any bread you fancy. For an extra layer of flavour & texture use seeded bread!

Serving Tomato Avocado Toast

Once you’ve plonked everything on don’t forget the tomatoes juices in the baking dish! Drizzle them over at the end, just for that ‘chefs kiss’ moment Eat right away whilst the tomatoes and toast are still warm!

Alrighty, let’s tuck into the full recipe for the avocado tomato toast shall we?!

How to make Tomato Avocado Toast (Full Recipe & Video)

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Tomato Avocado Toast

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Smashed avocado, topped with crumbled feta and roasted cherry tomatoes. Tomatoes on toast don't come more delicious than this!

Course Breakfast, Brunch

Cuisine Universal

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 slices of toast

Calories 317kcal

Author Chris Collins

Cost £2 / $2.50

Equipment

• Small Baking Dish
• Medium Sized Mixing Bowl
• Sharp Knife & Chopping Board

Ingredients

• 20 Cherry Tomatoes (approx 9oz/250g)
• 4 small slices of Sourdough, toasted (or bread of choice)
• 2 medium sized Avocados, roughly diced
• 4 tbsp crumbled Feta
• 1 heaped tbsp finely diced Fresh Basil (approx 6-8 large leaves)
• 1/2 Lemon, juice only (to taste)
• Extra Virgin Olive Oil, as needed
• Salt & Cracked Black Pepper, to taste

Instructions

• Roasted Tomatoes: In a small baking dish combine cherry tomatoes with a drizzle of extra virgin olive oil and a good pinch of salt and pepper. Pop in the oven at 200C/390F until they begin to lightly char and wrinkle (around 10-15mins).
• Smashed Avocado: In a medium sized mixing bowl add avocado, basil, a squeeze of lemon juice, a drizzle of extra virgin olive oil and good pinch of salt and pepper. Lightly smash with a fork, leaving a few lumps here and there for some texture.
• Toast: Divide smashed avocado among 4 slices of toast, then top with crumbled feta. Add 5 roasted cherry tomatoes per slice of toast, then drizzle over some of the juices from the baking dish. Enjoy!

Video

Notes

a) Do I have to roast the tomatoes? – Roasting the tomatoes not only softens them, but it sweetens and intensifies the flavour. You can keep them raw, and just slice in half. BUT you’ll miss out of flavour, alongside the yummy leftover juice from when they’ve roasted.

b) Additions – This toast has the perfect balance of flavours as it is. But if you want to take things a little further a fried egg (or poached egg) is also welcomed, as is crispy bacon.

c) Calories – per slice of toast assuming 1.5 tbsp oil is used in total.

Nutrition

Calories: 317kcal | Carbohydrates: 22.02g | Protein: 6.79g | Fat: 24.26g | Saturated Fat: 5.635g | Polyunsaturated Fat: 5.246g | Monounsaturated Fat: 11.936g | Trans Fat: 0.033g | Cholesterol: 15mg | Sodium: 264mg | Potassium: 679mg | Fiber: 8.1g | Sugar: 4.19g | Vitamin A: 775IU | Vitamin C: 21.1mg | Calcium: 132mg | Iron: 1.58mg

If you like the sound of this recipe be sure to check out my Cheese & Tomato Puff Pastry Tarts!

For more similar recipes check out these beauties too:

Toast Recipes

• Avocado Egg Toast
• Creamy Mushrooms on Toast
• Cafe Style Smashed Avocado on Toast
• Avocado Cream Cheese Toast
• Fried Egg on Toast

If you loved this Tomato Toast recipe then be sure to Pin it for later! Already made it or got a question? Give me a shout in the comments and pick up your free ecookbook along the way!

The post Tomato Avocado Toast appeared first on Don't Go Bacon My Heart.

These Chicken Avocado Burritos are incredibly easy to make. They’re great to customize, perfect to prep ahead and loaded with flavour!

Chicken and Avocado Burritos

Chicken and avocado is one of those glorious combos that works well in so many different contexts. Today’s concoction – the mighty burrito. Is this the kind of ‘burrito’ that would make purists cry? Absolutely But is this the kind of burrito that’ll bring you weak to the knees anyway because it’s so darn tasty? I’d like to think so

Anywho, before we tuck into the who, what, when, why and how, if I haven’t convinced you yet here’s why you’re gonna LOVE these burritos:

• Easy – As far as burritos go, they really don’t come easier than this. Minimal cooking required!
• Versatile – Easy to add in some tasty extras!
• Convenient – Perfect to prep the whole thing ahead of time, or even prep some of the filling ahead of time. Great for a tasty lunch but also hearty enough for dinner.

Cilantro Lime Rice

Where there’s burrito there’s rice, and this chicken avocado version is no exception. An incredibly easy way to spruce up regular rice is to add cilantro/coriander and lime juice. Both of these not only go perfectly with rice, but they also go perfectly with chicken and avocado.

Can I make this ahead of time?

Yup! This is one of the fillings you can prep ahead of time. Just allow to cool (if you’ve recently cooked the rice) then tightly cover in the fridge until needed. I recommend bringing it to room temp before adding in the burrito, just to ensure it heats through properly when you fry the burritos.

Process shots: add cooked rice to mixing bowl (photo 1), add coriander/cilantro and lime juice (photo 2), combine then test for seasoning/preference and adjust accordingly (photo 3).

Grilled Chicken

When it comes to making the chicken, I like to keep it fairly simple. I use chicken breast, but you could totally use thighs. Seasoning-wise I coat in a simple mix of garlic powder, onion powder, salt and pepper. Nothing too OTT, but allows the chicken to hold it’s own in the burrito. From there I recommend frying over a fairy high heat, just to add a bit of char and inject some smoky flavour into the chicken.

Can I make this ahead of time?

Yes, you can make the chicken ahead of time. Just allow to completely cool and cover in the fridge. Same as the rice, allow it to come back to room temp before filling the burrito.

Can I use leftover rotisserie chicken?

If you’ve already got leftover chicken you need to use up, you can absolutely use that in these burritos.

Process shots: butterfly chicken (photo 1), coat in seasoning and oil (photo 2), place in hot griddle pan (photo 3), fry both sides (photo 4).

Avocado Chicken Burritos

Alrighty, that’s all the hard work done! Alongside the chicken and rice, you’ll want to stuff in some ranch, avocado and cheese.

What Cheese to use?

I usually go for Monterey Jack, but Cheddar also works nicely. You could also use Mexican Cheese Blend!

What other fillings could I add?

• Jalapeños work great if you want a little spice.
• Some thinly sliced Red Onion goes nicely.
• Bacon is always welcome.
• If you want to bulk it out more you can add Black Beans.

A nifty trick as you wrap the burrito, is to sprinkle a little cheese just before you finish the roll – this will help glue the burrito shut as it cooks!

Can I prep these ahead of time?

Yep – you can roll the burritos and tightly cover in the fridge until ready to cook.

How to cook these burritos?

You can bake them, I’m just not a fan of piping hot avocado or ranch. As such, I just like to lightly toast on a smoking hot griddle pan until golden and hollow to tap.

Process shots: roll burrito and secure with cheese (photo 1), leave seam side down (photo 2), add to hot griddle pan (photo 3), slowly rotate until golden with grill marks (photo 4).

Serving Chicken Avocado Burritos

I like to wrap in aluminium foil if they’re too hot to handle. I also like to serve with a pot of extra ranch. Because, well, ranch.

What sides could I add?

These are pretty hearty by themselves, but Sweet Potato Fries, Potato Wedges and Tortilla Chips all go amazingly!

If you’re after another chicken avocado recipe check out my Avocado Chicken Roll Ups and Chicken Avocado Pasta!

For more funky burrito recipes check out my Mini Burrito Tortilla Cups, Cheeseburger Burritos, Chicken Pesto Burritos and Breakfast Burritos!

Alrighty, let’s tuck into the full recipe for these chicken avocado burritos shall we?!

How to make Chicken Avocado Burritos (Full Recipe & Video)

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Chicken Avocado Burritos

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These Chicken Avocado Burritos are incredibly easy to make. They're great to customize, perfect to prep ahead and loaded with flavour!

Course Dinner, Lunch, Main Course

Cuisine American, Tex Mex

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 burritos

Calories 923kcal

Author Chris Collins

Cost £2.50 / $3

Equipment

• Small Bowl (for rice)
• Griddle/Frying Pan & Tongs
• Sharp Knife & Chopping Board
• Cheese Grater
• Aluminium Foil (to serve)

Ingredients

Chicken

• 2x 9oz/250g Chicken Breasts, brought close to room temp
• 1/2 tsp EACH: Onion Powder, Garlic Powder, Salt
• 1/4 tsp Black Pepper
• 1 tbsp Olive Oil

Rice

• 1 1/2 cups Cooked Rice (see notes)
• 2 tbsp finely diced Fresh Coriander/Cilantro, or to taste
• 1/2 Lime, juice only (or to taste)

Burritos

• 4 Burrito Sized Tortilla Wraps, warmed in the microwave
• 1 1/2 cups / 150g Cheese, grated (see notes)
• 1/2 cup / 120ml Ranch, plus more to serve
• 2 medium Avocados, diced

Instructions

• Rice: In a small bowl combine rice with coriander/cilantro and lime juice. Taste test for preference and adjust accordingly. Place to one side.
• Prep Chicken: Butterfly your 2 chicken breasts right through the centre to create 4 even sized breasts. Coat in garlic powder, onion powder, salt, pepper and olive oil.
• Cook Chicken: Place in a griddle or frying pan over medium high heat and fry both sides until lightly charred, with the centre white all the way through. Place to one side and allow to rest, then dice into small cubes.
• Stack Burritos: In the bottom centre of a tortilla wrap add a few tbsp of rice, top with 1/4 of your chicken, followed by a couple tbsp of ranch. Top with avocado then sprinkle over cheese (save a pinch for next step).
• Fold Burritos: Pull the bottom of the wrap over the fillings then tightly fold in the sides. Tightly roll the burrito, making sure you keep the sides pulled in so no filling escapes. When you have around 1" left, sprinkle some cheese. This will help glue the seam shut when you cook the burrito.
• Cook Burritos: In a DRY griddle or frying pan over high heat (make sure it's scorching hot) add a burrito one at a time, seam side down. Slowly rotate with a pair of tongs until grill marks appear. The outside should be crispy and hollow to tap. Repeat with remaining burritos.

Video

Notes

a) Chicken – You can use leftover rotisserie chicken for this recipe if you fancy! I recommend bringing it to room temp before you fold the burritos. If it’s straight out the fridge it won’t completely heat up when you fry the burrito.

b) Rice – If you’re boiling rice for this recipe you’ll need to use 1/2 cup uncooked rice (which results in ~1.5 cups cooked rice). Make sure you season with plenty of salt. I usually go for long grain rice, but use whatever you have on hand.

c) Cheese – I usually go for Monterey Jack or a nice sharp cheddar. Or you could use a combo of both! Mexican cheese blend also works nicely.

d) Baking – I’m not a huge fan of baking these (hot avocado/ranch) but you can crisp up the burritos by wrapping in foil and baking at 180C/356F for 15-20mins until golden and hollow to tap.

e) Prep Ahead – You can absolutely prep these ahead of time, just make sure the rice and chicken completely cool before you make the burritos, otherwise they’ll steam from the inside and cause the burritos to go soggy as they rest. Just tightly cover in the fridge for 2-3days, then bring to room temp and fry up.

f) Calories – based on using 1.5 cups Monterey jack, no extra ranch to serve and per burrito:

Nutrition

Calories: 923kcal | Carbohydrates: 65.89g | Protein: 48.5g | Fat: 52.49g | Saturated Fat: 14.641g | Polyunsaturated Fat: 11.904g | Monounsaturated Fat: 22.001g | Trans Fat: 0.178g | Cholesterol: 137mg | Sodium: 1391mg | Potassium: 1127mg | Fiber: 9.4g | Sugar: 4.98g | Vitamin A: 561IU | Vitamin C: 11.8mg | Calcium: 442mg | Iron: 4.16mg

If you loved this Chicken Avocado Burrito recipe then be sure to Pin it for later! Already made it or got a question? Give me a shout in the comments and pick up your free ecookbook along the way!

The post Chicken Avocado Burritos appeared first on Don't Go Bacon My Heart.

 These mini sweet potato bites are served with a bacon and sun dried tomato guacamole. They’re easy to make, perfect for a party and BURSTING with flavour!

If you’re in need of an easy but absolutely delicious crowd pleaser, you’re in luck. These sweet potato bites are perfect for pot luck, awesome for BBQs and make the perfect appetizer. Follow me…

Roasted Sweet Potato Bites

Think of these as mini edible plates to present your gauc (more on the guac in just a sec). As such, we need them to be able to ‘hold’ the guac. I mean this in the sense of being sturdy enough to physically hold the guac, but also flavoursome enough to hold their own against the guac.

How thick to slice the sweet potato?

No false promises here – the sweet potato itself isn’t going to be ultra crispy. As such, very thin slices won’t be sturdy enough to hold the guac. And if you’re anything like me you’re gonna dollop that guac on top like there’s no tomorrow. With that in mind you’re going to want to slice the potato into disks of at least 1/2″. Sweet potatoes with around 2″ in diameter work great for this!

What to season the potato with?

I keep it simple here and go for a combo of smoked paprika, cumin, ground coriander and cayenne pepper. These will not only bring out the best in the sweet potato but will also compliment the guac nicely.

Can I make this part ahead of time?

Sure! Just allow to cool then tightly store in the fridge. I recommend reheating until they crisp up again, just to keep them sturdy before you top them.

Process shots: slice potato into disks (photo 1), combine with spices and oil (photo 2), spread out on oven tray (photo 3), roast in the oven (photo 4).

Bacon Sun Dried Tomato Guacamole

Guac purists – look away now Sweet potato bites are classically topped with some form of smashed avocado, sometimes with bacon. I thought I’d take things up a notch and top them with the most delicious guacamole you’ll ever make. I remain calling it guacamole as it does have some traditional roots.

Flavour Paste

Typically you’d make guac in a pestle and mortar because you want to grind the ingredients to better release their flavour. However, you can mimic this by grinding the ingredients in salt with the blade of your knife. The base flavour of this guac (jalapeño, onion, coriander/cilantro, lime zest and garlic) is ground into a paste-like texture and creates the backbone of the guac.

Perfect Avocados

Because perfect avocados = perfect guac = perfect sweet potato bites   You’re looking for avocados that are ripe but not bruised. For that perfect buttery texture you’re looking for the avocado to give a little when you firmly press it, but not so much the skin begins to break. This is important, if the avocados aren’t ripe enough they’ll taste bitter and be tricky to mash.

Sun Dried Tomatoes & Bacon

These really take this guac through the roof. I recommend stirring through the bacon just before needed, just so it stays nice and crispy. In both cases, you’ll want to save some to sprinkle over the bites at the end.

Can I make the guac ahead of time?

Yep! Just leave out the bacon and stir through when serving, just to keep it somewhat crisp (more on this in the recipe card notes below).

Process shots: add flavour paste ingredients to board (photo 1), mix and finely dice (photo 2), add salt and grind (photo 3), add to avocados with extra virgin olive oil & lime juice (photo 4), gently mash (photo 5), add more coriander/cilantro, sun dried tomatoes & bacon (photo 6), resist eating with a tablespoon (photo 7).

Serving Sweet Potato Bites

From there it’s just a case of topping the sweet potato with mini dollops of your guac, then sprinkle over a little more coriander/cilantro, bacon and sun dried tomato!

Do I serve these hot or cold?

You can either serve them right away, meaning the potato with still be warm and the guac is room temp. Or, you can cool both components, stack then serve. They will be slightly softer this way but still delicious.

Can I make these ahead of time?

You can, it’s just a case of storing them both separately then stacking before serving. You can make the whole thing and tightly store in the fridge, I just find the guac softens the potato a little too much this way.

When can you serve sweet potato bites?

These are awesome to feed a crowd. They’re great as an appetizer for dinner, or you could serve them as part of a Finger Food spread for something like gameday!

Alrighty, let’s tuck into the full recipe for these sweet potato bites shall we?!

How to make Sweet Potato Bites (Full Recipe & Video)

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Sweet Potato Bites

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These mini sweet potato bites are served with a bacon and sun dried tomato guacamole. They're easy to make, perfect for a party and BURSTING with flavour!

Course Appetizer, Finger Food

Cuisine Universal

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 40 bites

Calories 397kcal

Author Chris Collins

Cost £1 / $1

Equipment

• 1-2 Large Greaseproof Baking Trays
• Medium Size Mixing Bowl & Masher (for guac)
• Large Mixing Bowl & Spatula (for potatoes)
• Sharp Knife & Chopping Board

Ingredients

Sweet Potato

• 2lb / 1kg Sweet Potatoes, scrubbed with skins left on (preferably around 2" in diameter)
• 2.5 tbsp Olive Oil
• 1 tsp EACH: Smoked Paprika, Cumin
• 1/2 tsp EACH: Ground Coriander, Salt
• 1/4 tsp Cayenne Pepper

Guac

• 3x 9oz/250g ripe (but not bruised) Avocados, pitted & halved
• 7oz / 200g Bacon, cooked, cooled & chopped (weight BEFORE cooked)
• 1 cup / 125g Sun Dried Tomatoes, diced
• 3 heaped tbsp Coriander/Cilantro plus more to garnish
• 2 tbsp Extra Virgin Olive Oil (make sure it's extra virgin)
• 1 Jalapeño, deseeded & diced
• 1/2 small Onion, diced
• 1 Lime, zest & juice
• 1 small clove of Garlic, diced
• 1/2 tsp Salt, plus more to taste if needed

Instructions

• Sweet Potatoes: Slice your sweet potatoes into 1/2" disks and combine in a large bowl with olive oil and seasoning. Space out on a large baking tray (use two if needed) and bake in the oven at 200C/390F for 30-40mins, or until lightly charred and cooked right through. Flip once around halfway.
• Guac Seasoning: Meanwhile, on a chopping board add onion, jalapeño, 2 heaped tbsp coriander/cilantro, lime zest and garlic. Mix together and dice into tiny pieces. Sprinkle over 1/2 tsp salt and begin spreading with the side of the blade of your knife until a paste forms.
• Guac: Add into a medium sized bowl with avocados. Add in 2 tbsp extra virgin olive oil and the juice of 1 lime. Gently mash until everything has incorporated, leaving a few chunks here and there. Stir in your last heaped tbsp of coriander/cilantro and most of your sun dried tomatoes and bacon, saving some to garnish (if you want to keep the bacon crispy you can stir this through just before serving). Check for seasoning and adjust if needed.
• Serve: When cool enough to handle, serve up sweet potato disks with 1 heaped tsp guac on top. Sprinkle over some extra bacon, sun dried tomatoes and coriander/cilantro and serve up! See notes for make ahead.

Video

Notes

a) Do I serve these hot or cold? – Either! You can top the potato and serve right away (the potato will still be warm and the guac room temp) or you can store them in the fridge and serve cold.

b) Making the guac ahead of time –  You can make the guac ahead of time (2-3days) just cover with a layer (approx 1/2″) of water so it doesn’t oxidise. Place in an airtight container in the fridge and pour out water when needed. I definitely recommend stirring bacon through the guac just before serving/stacking so it stays crispy. 

c) Making the potatoes ahead of time – You can also make the potatoes ahead of time, just allow to completely cool then tightly cover in the fridge. Again, 2-3days should be fine. Then just stack and serve. To heat them up again just place back on a baking tray and roast at 180C/350F until hot & crisp again.

d) Making the whole thing ahead of time – If you want to make the whole thing I only recommend a few hours before serving, or the guac starts the brown and turns the potato soggy. Just make sure the potato has cooled, then stack and tightly store in the fridge until needed.

e) Calories – based on there being 40 bites in total and shared between 8 people (5 each).

Nutrition

Calories: 397kcal | Carbohydrates: 23.8g | Protein: 8.99g | Fat: 32.67g | Saturated Fat: 3.275g | Polyunsaturated Fat: 4.481g | Monounsaturated Fat: 13.109g | Trans Fat: 0.02g | Sodium: 439mg | Potassium: 1452mg | Fiber: 13.5g | Sugar: 3.63g | Vitamin A: 4743IU | Vitamin C: 39.3mg | Calcium: 114mg | Iron: 2.58mg

If you’re looking for more delicious finger food check out my Spicy Potatoes and Dip!

For more similar recipes check out these beauties:

Delicious Sweet Potato Recipes

• Sweet Potato Hash Browns
• Garlic Rosemary Roasted Sweet Potatoes with Chorizo
• Sweet Potato Breakfast Hash
• Oven Baked Sweet Potato Fries
• Sweet Potato Stacks

If you loved this Sweet Potato Bites recipe then be sure to Pin it for later! Already made it or got a question? Give me a shout in the comments and pick up your free ecookbook along the way!

The post Sweet Potato Bites appeared first on Don't Go Bacon My Heart.

These Avocado Chicken Roll Ups are the perfect quick and easy lunch or snack! With Feta, Sun Dried Tomatoes and Red Onion, Tortilla Pinwheels have never tasted so good!

The BEST Tortilla Roll Ups

There’s a million and one different pinwheel/roll up fillings out there, but I promise this one is the most delicious (if I do say so myself ). Chicken and avocado is already a match made in heaven, but when you add a few more goodies in there and stuff in a wrap, you’re just asking for a food coma. Here’s what you’ll need:

Avocado Chicken Roll Up Ingredients

• Tortilla Wraps – 10″ flour tortillas work best.
• Avocado – Perfectly ripe and seasoned with lemon juice and extra virgin olive oil.
• Chicken – Cooked & finely shredded.
• Feta, Sun Dried Tomato & Red Onion – All the goodies that take these roll ups to the next level!

These roll ups are perfect for an after school snack, an easy dish to add to a platter and great for a quick lunch.

Making Avocado Chicken Roll Ups

The main thing to consider when making tortilla roll ups is to keep your ingredients finely diced/shredded. You don’t want large chunks of chicken or avocado otherwise the wrap won’t roll evenly. With the same token it’s important to evenly distribute your ingredients so each roll up is blessed with the same amount.

When it comes to slicing the roll ups, I generally start from the centre and work my way out. You won’t use the very edges of the roll up, so working from where it’s firmest (the centre) makes more sense.

How thin to slice roll ups?

I tend to go with around 3/4″. You can go larger if you want bigger and less, but I don’t recommend slicing smaller otherwise they’ll be too flimsy to keep shape.

How to make Avocado Chicken Roll Ups (quick summary)

1. Lay tortilla wrap.
2. Spread avocado.
3. Evenly distribute chicken.
4. Top with feta, onion & sun dried tomato.
5. Roll up.
6. Slice from centre out.

Can I make roll ups ahead of time?

You can, but in this instance I don’t recommend making them too far in advance. Because they’re quite avocado heavy they will brown quite quickly. In any instance you’ll need to tightly cover or place them in an airtight container in the fridge. The lemon juice in the avocado will carry them through for the best part of a day if sealed correctly, but I don’t recommend any longer.

How to keep tortilla roll ups from getting soggy?

In general, you want to avoid water-heavy ingredients. It’s for this very reason I don’t recommend subbing sun dried tomatoes with regular tomatoes and certainly don’t add any sort of dressing.

If you liked the sound of these chicken avocado roll ups then definitely check out my chicken avocado pasta! Also check out these beauties if you’ve got a sec:

Delicious & Easy Chicken Wraps

• Shredded Buffalo Chicken Wraps
• BBQ Chicken Wraps
• Crispy Chicken Wraps
• Buffalo Chicken Crunch Wraps

Alrightly, let’s tuck into the full recipe shall we?!

How to make Avocado Chicken Rolls Ups (Full Recipe & Video)

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Avocado Chicken Roll Ups

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These Avocado Chicken Roll Ups are the perfect quick and easy lunch or snack! With Feta, Sun Dried Tomatoes and Red Onion, Tortilla Pinwheels have never tasted so good!!

Course Lunch, Snack

Cuisine finger food

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 16 roll ups

Calories 106kcal

Author Chris Collins

Cost 50p / 50c

Equipment

• Sharp Knife & Chopping Board
• Bread Knife
• Medium Bowl & Fork

Ingredients

• 2x 10" Tortilla Wraps
• 2 packed cups (~300g) Cooked/Leftover Chicken, shredded
• 2 medium Perfectly Ripe Avocados, peeled, pitted and diced
• 1/2 cup / 60g Crumbled Feta
• 8-10 Sun Dried Tomatoes, very finely diced
• 1/2 small Red Onion, very finely diced
• 1/2 Lemon, juice only (to taste)
• Extra Virgin Olive Oil, as needed
• Salt & Black Pepper, to taste

Instructions

• In a medium bowl, mash avocado with a squeeze of lemon juice, a drizzle of extra virgin olive oil and a hefty pinch of salt and pepper. Once smooth, place to one side.
• Lay out your tortilla wraps and evenly spread the avocado. Top with chicken, then feta, sun dried tomatoes and red onion. Finish with an extra pinch of seasoning.
• Roll up the tortilla and place seam side down. Use a bread knife to gently slice each wrap into 8 (roughly 3/4" slices). The very ends won't have enough filling to keep shape, so just eat them separately.

Video

Notes

a) Chicken – Ensure you shred your chicken quite finely. If it’s too chunky the wraps won’t roll properly.

b) Avocado – This is one of the main ingredients in the wrap so ensure you season it well. Also, make sure you mash it until it’s fairly smooth. Just like the chicken, too many lumps and it won’t roll properly.

c) Can I make these ahead of time? – Usually pinwheels are great to make ahead of time, but since these are stuffed with avocado they don’t last too long in the fridge. The lemon juice will carry them through for the best part of a day (if sealed airtight), but any longer and they start to brown.

d) Calories – Per roll up using 1 tbsp lemon juice, 2 tsp extra virgin olive oil and 9 sun dried tomatoes (slight overestimate as the very ends aren’t used)

Nutrition

Calories: 106kcal | Carbohydrates: 6.24g | Protein: 6.07g | Fat: 6.59g | Saturated Fat: 1.579g | Polyunsaturated Fat: 0.886g | Monounsaturated Fat: 3.662g | Cholesterol: 16mg | Sodium: 94mg | Potassium: 216mg | Fiber: 2g | Sugar: 1.07g | Vitamin A: 70IU | Vitamin C: 3.7mg | Calcium: 33mg | Iron: 0.68mg

If you loved these Avocado Chicken Roll Ups then be sure to pin it for later! Already made them or got a question? Give me a shout in the comments below and pick up your free ecookbook along the way!

The post Avocado Chicken Roll Ups appeared first on Don't Go Bacon My Heart.

With a few simple tips and tricks I’ll show you how to turn a boring Smashed Avocado on Toast into something beyond delicious. A Cafe Style Smashed Avo in the comfort of your own home!

If living in Melbourne taught me one thing, it’s that eating overpriced smashed avocado on toast was a weekly occurrence for everybody. No matter your location or bank balance, you will find the most over the top smashed avo and pay a ridiculous amount of money for it. It’s just the way of life whether you like it or not, a disease that takes over you the second you land in the city.  I’m here today to show you that you don’t have to part with $20 for a delicious smashed avocado on toast.

Smashed Avocado

We’ll get to the smashed avocado toppings in just a sec, but firstly let’s talk about the smashed avocado itself.

Tips for the perfect smashed avocado

1. Perfectly ripe avocado: Nothing worse than an underripe avo. You want it soft, but not bruised. The skin should be dark and soft (but not mushy) to touch. Here’s a great article on how to pick and buy fresh avocados.
2. Be gentle with the avocado: The key is to lightly smash, not completely mash. Leaving chunks in the bottom layer holds the whole dish together once you start stacking. I much prefer the rustic kinda style of smashed avo rather than a purée smeared on the bottom. Each to their own!
3. Season well: Be sure to bring out the best in the avo with salt, pepper, a drizzle of extra virgin olive oil and a squeeze of lemon juice BEFORE you start stacking. Keep the avo the star of the show by enhancing its natural goodness.

Process shots: dice avocado (photo 1), season then lightly smash (photo 2).

Best Bread for Avocado Toast

Without any hesitation I always reach for a good quality freshly baked Sourdough. It’s got a nice firm, almost chewy texture which makes the perfect base for the soft texture of the avocado. Also, you’re gonna be stacking it sky high so you need a firm base

Toasted Sourdough

I like to toast the bread for two reasons: first is it helps create that nice crispy and firm base. Secondly is it helps prevent the avocado toast from getting soggy. I like to toast the bread in a scorching hot pan to create a little bit of char (extra flavour) but you could just as easily broil under the grill.

Process shots: slice bread (photo 1), brush with oil (photo 2), place in scorching hot pan (photo 3), fry both sides (photo 4).

Avocado Toast Toppings

Right, here’s where things get a little crazy In true cafe style, slightly (very) over the top, yet classy enough to want to face plant. The great thing about this dish is you take it as far as you like, there are no rules with the smashed avo and that’s the beauty of it.

The perfect concoction contains a variety of textures and a gorgeous balance of sweet, salty and sour. You can truly follow your heart with what to top smashed avocado with, but just for a guide, here’s what goes down in my household:

Ingredients for the best Smashed Avocado

• Toast – I always go for Sourdough, but whatever you choose make sure it’s a nice, thick slice.
• Smashed Avo – As discussed, lightly smashed, with lemon juice, extra virgin olive oil, s&p.
• Bacon – Must I really justify this!?
• Feta – One of my favourite cheeses that goes nicely with avocado. Also adds a nice saltiness to the dish. Substitutes for this could be halloumi (more salty) or ricotta (less salty)
• Radish – Adds a nice sweet and slightly peppery flavour, alongside a crunchy texture. No subs for this, just leave out if you don’t have it.
• Pumpkin Seeds – Adds a nutty flavour and little crunch. Can sub sunflower seeds or leave out.
• Cress – Finishes the dish. Can sub any other micro salad i.e pea shoots.
• Roasted Cherry Tomatoes – These are a must to serve alongside! Adds a nice bit of sweetness to the dish.

Avocado and Egg on Toast

Just ooooooone more ingredient. The egg of course (sorry, I felt like this needed its own section ). Avocado and egg is a match made in heaven, and smashed avocado on toast is no different. 90% of the time I’ll go for a poached egg on top of the smashed avocado, just so all that gorgeous yolk pours down, but sometimes I’ll switch it up and go for a fried egg. For a more in depth tutorial of how to poach an egg, check out my perfectly poached egg!

For more similar recipes check out these beauties:

Avocado Brunch Recipes

• Breakfast Burritos
• Egg in a Hole Breakfast Bagels
• Avocado Tuna Bagel Melts
• Avocado Chicken Roll Ups

Alrighty, let’s tuck into this smashed avocado recipe shall we!?

How to make Smashed Avocado on Toast (Full Recipe & Video)

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Cafe Style Smashed Avocado on Toast

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With a few simple tips and tricks I'll show you how to turn a boring Smashed Avocado on Toast into something beyond delicious. A cafe style Smashed Avo in the comfort of your own home!

Course Breakfast, Brunch, Lunch

Cuisine Australian, Original

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 536kcal

Author Chris Collins

Cost £3 / $4

Equipment

• Pot, Ladle & Paper Towels (for poached eggs)
• Baking Tray (for tomatoes)
• Frying Pan (for bacon, or bake with tomatoes)
• Griddle Pan & Brush (for toast, or broil under grill)
• Sharp Knife & Chopping Board

Ingredients

Smashed Avo

• 2 large Perfectly Ripe Avocados, pitted & roughly diced (can sub 3 medium or 4 small avos)
• 1/2 tbsp EACH: Extra Virgin Olive Oil, Lemon Juice
• 1/4 tsp EACH: Salt & Black Pepper, or to taste

Toast

• 4 medium-large slices of Sourdough Bread
• Extra Virgin Olive Oil, as needed

Toppings

• 1/2 cup / 70g Feta, crumbled
• 20 Vined Cherry Tomatoes, to serve (5 on each vine)
• 8 slices Bacon, cooked to preference
• 6 small Radishes, very finely sliced
• 4 tbsp Pumpkin Seeds, can sub sunflower seeds
• 4 pinches of Cress
• 4 Eggs
• sprinkle of Toasted Sesame Seeds, to garnish egg (optional)

Instructions

• Tomatoes: Drizzle tomatoes with a little oil and sprinkle with a pinch of salt and pepper, then place in the oven at 200C/400F for around 10-15 minutes, or until the skin begins to wilt.
• Avocado: Meanwhile, in a bowl combine avocado with extra virgin olive oil, lemon juice, salt & pepper. Lightly smash with a fork. Place to one side.
• Toast: Brush both sides of the sourdough with oil then place in a scorching hot griddle pan until little charred on both sides. Can broil under the grill if you'd prefer.
• Eggs: Bring a pot of water to a very gentle simmer. Crack an egg into a small bowl or ramekin then gently lower in the egg. Quickly repeat with the other eggs. Cook for 2-3 minutes until slightly firm but still with a visibly runny yolk. Drain with your ladle and place on paper towel to absorb unwanted water.
• Stack: Build the toast in the following order – toast, avocado, bacon, radish, feta, seeds, cress, egg and a sprinkle of sesame seeds if using.

Video

Notes

a) Poached Egg – For the easiest way to poach an egg check out my Perfectly Poached Egg guide.

b) Hot Toast – There’s nothing worse than a gorgeous smashed avocado on toast recipe, which is served on cold, chewy toast. Make sure you leave toasting the sourdough until the last moment/whilst the eggs are poaching so it’s served hot and toasty!

c) Simple Avocado Toast – If you’re after a simple smashed avocado recipe, just lightly smash the avocado in plenty of salt and pepper (and extra virgin live oil and lemon juice if you have it) and top with chilli flakes.

d) Substitutes – You can of course follow your heart (or fridge) with any toppings you desire, but if you’re looking to replicate this smashed avo, these subs might be helpful:

• Feta: Halloumi (more salty) or Ricotta (less salty).
• Pumpkin Seeds: Sunflower seeds or use a seeded bread.
• Cress: any other micro salad (like pea shoots)
• Radish: no sub for this, just leave it out if you don’t have it. Not a deal breaker.

e) Calories – per toast assuming 2 extra tbsp of oil in total:

Nutrition

Calories: 536kcal | Carbohydrates: 22.08g | Protein: 20.37g | Fat: 42.68g | Saturated Fat: 10.541g | Polyunsaturated Fat: 6.237g | Monounsaturated Fat: 22.863g | Trans Fat: 0.028g | Cholesterol: 198mg | Sodium: 840mg | Potassium: 954mg | Fiber: 8.7g | Sugar: 5.02g | Vitamin A: 1395IU | Vitamin C: 25.2mg | Calcium: 168mg | Iron: 3.15mg

Looking for more toast recipes? Check out these beauties:

Delicious Toast Recipes

• Fried Egg on Toast
• Avocado Cream Cheese Toast
• Creamy Mushrooms on Toast
• Tomato Avocado Toast
• Avocado Egg Toast

If you loved this Smashed Avocado recipe be sure to pin it for later! Already made it or got a burning question? Give me a shout in the comments and pick up your free ecookbook along the way!

The post Cafe Style Smashed Avo appeared first on Don't Go Bacon My Heart.