Who knew a ‘bacon sarnie’ could be this healthy? Faux bread made from vegetables and thin organic pork steaks crisped to perfection. Bring it on!
I’ve got serious cravings for bacon this morning. When I lived at home it was a family tradition to have bacon sandwiches for breakfast on a Saturday, but gone are the days of nasty white bread and nitrate laden bacon. These days I’m all about veggie packed alternatives and nitrate free bacon.
I love fresh artichokes but when they’re out of season it’s incredibly difficult to find them in the UK without preservatives like citric acid. In the USA there are lots of options, including frozen but here in Blighty not so much. I searched all the high street supermarkets, online and independent organic shops for preservative free options. I was losing hope until I discovered Biona’s artichokes. In a glass jar and containing only artichoke hearts, water and white wine vinegar they’re a great cupboard staple.
These bacon and artichoke stacks are filled with lashings of smashed avocado, artichokes, buttery olives and topped with a thin organic pork steak for a nitrate free bacon alternative.
Hold it like a good old bacon butty and bite in. Who needs sugar laden ketchup when you’ve creamy avocado to dribble down your chin instead?!
Makes two double stacks
- 1 carrot
- 1/2 cauliflower
- 1 courgette
- 1/4 celeriac
- 2 eggs
- Salt and pepper
- 1 tablespoon extra virgin olive oil
- 2 tablespoons of coconut oil (melted)
For the Filling
- 2 thin cut pork steaks
- 1 avocado
- 2 artichokes
- Handful of olives
- Cracked black pepper
Preheat the oven to 200C. In a food processor grate all the vegetables, transfer to a bowl and heat in the microwave for 5 minutes to soften. Alternatively, use a steamer.
Transfer to a muslin cloth, allow to cool for a few minutes, then squeeze to remove the water.
Place the compressed vegetables back in a bowl and add the eggs, olive oil, salt and pepper and 1 tablespoon of melted coconut oil. Mix together and spoon onto greaseproof paper so they look like pancakes. I normally make them a little larger than the palm of my hand. Brush with the remaining coconut oil and bake in the oven for 15 minutes, flipping half way through.
In the meantime, preheat a griddle or frying pan over a high heat until a drop of water dances across the surface. Coat the pan with a little coconut oil, rapeseed or grapeseed oil. Reduce the heat to medium and pan fry for 3 minutes, depending on the thickness of your pork steak, flip then cook for a further 3 minutes until crisp.
Mash the avocado to form a thick paste and sprinkle with crack black pepper. Slice the olives and artichokes, ensuring you remove any olive stones.
Layer up the avocado on the stack base, followed by the artichokes, olives, succulent bacon and top with the second stack. Breakfast for a king!
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