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Ingredients Jump to Instructions ↓

  1. 4 rashers bacon, rind removed

  2. 1 Game Farm turkey breast, cooked and sliced into 1cm slices 2 Roma tomatoes, sliced

  3. 1 avocado, sliced

  4. 150g salad greens, picked, washed and dried well

  5. 4 tablespoons Bitton lemon dressing

  6. 12 slices sourdough bread, toasted For the homemade mayonnaise:

  7. 5 egg yolks

  8. 1 tablespoon white wine vinegar

  9. 2 tablespoons Dijon mustard pinch each of sea salt and white pepper

  10. 500ml vegetable or olive oil

Instructions Jump to Ingredients ↑

  1. To make the mayonnaise, whisk together the egg yolks, vinegar and mustard. Add salt and white pepper. Continue whisking while adding the oil, drop by drop into the egg mixture, slowly increasing to a very slow stream, until incorporated and the mayonnaise is thick. Check seasoning before using the mayonnaise. This could take up to 10 minutes. Can be stored in an airtight container in the fridge for up to 4 months. Place a large non-stick frying pan over medium heat. Add the bacon rashers and cook until crispy. Remove and drain on paper towels, set aside. Spread mayonnaise on all slices of the toasted sourdough. Place a rasher of bacon and an egg on four slices of toast. Top with a another slice of toast, then place turkey, tomato, some avocado slices and green salad dressed with Bitton lemon dressing or vinaigrette on top. Place another slice of toast on top and cut in half to serve. Recipe by David Bitton

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