Pancetta, Egg, Avocado & Tomato Sandwich

I made the most delicious open face sandwich today.   Oh, but I died and went to heaven when I tucked into this.   The "Peat" sandwich . . .  or . ..  the Pancetta, Egg, Avocado and Tomato Sandwich.  A deliciously layered open face delight that isn't really all that bad for you!



Oh yes, I know  . . . Avocado is high in fat . . .  but it's good fat, and they are considered to be a super food, and in indulging in one of these you are really only eating 1/4 of an avocado, so it's not bad at all . . .



Then of course  . . .  there is the pancetta, but it's sliced very thin . . .  and there are only two very thin slices on each sandwich . . .



Lots of chopped cherry tomatoes . . .  for colour and sweetness . . .



Topped of with a perfectly fried free range egg . . .  crispy laced about the edges  . . .



And cooked just enough so that  when you lightly tear it with your knife all of that golden yolk dribbles down the edges like a gilded waterfall of unctuousness . . .



All layered on a slice of lightly toasted seeded whole wheat bread.  What's not to love about any of this?   Tuck in!!  Very satisfying.

*Peat Breakfast Sandwich*

Pancetta, Egg, Avocado and Tomato

Serves 4

Printable Recipe 

A delicious open face sandwich that is low on the GI index and so very delicious.  Very low carb. 

8 slices of pancetta bacon

1 large Hass avocado

the juice of 1/2 lemon

fine sea salt

a punnet of cherry tomatoes, quartered

4 thick slices of multigrain whole wheat bread

4 large free range eggs

freshly ground black pepper

First make the avocado.   Peel and mash until fairly smooth, but with a few chunks. Stir in the lemon juice and some salt to taste.  (I mash mine on the cutting board with a fork and then scrape it into a bowl.  It works a charm.)

Grill the pancetta until crisp in a large non-stick skillet over medium heat.   This won't take very long, depending on how thick your bacon is.  Set aside and keep warm.

Break the eggs into the hot skillet.  Season lightly with salt and black pepper and cover with a lid.  Cook until the edges are crisp and the whites are set, whilst the yolks are still runny.  (Unless you don't like runny eggs.  If you don't, then you can flip them over and cook for a bit longer.)

Toast the slices of bread in the toaster and then lay them out on 4 heated plates.  Spread 1/4 of the mashed avocado over each and top with 1/4 of the tomatoes and two slices of pancetta.  Top each with a fried egg and serve immediately!

Calories:  344

Carbs:  43.3g

Sugars: 14.2g

Protein:  17.2g