I gave this recipe to a cafe owner in KIngs Cross in 1993, he liked it so much, he started selling it, and I enjoyed it one day when I was passing through. Hope you like it too.
- 1 ripe avocado
- 2 slices diced bacon (rind removed)
- Mozzarella cheese (or cheese of your choice)
- Worcestershire sauce
- 1 small chilli (optional)
- Cayenne pepper
Slice avacado in half and remove seed. Remove avocado flesh from the skin into a bowl. Do not throw skin away as we are going to use it. Using a fork or potato masher, mash flesh untill it is spreadable.
Replace flesh back into skins ensuring that it is pushed down and level on the top, flat that is.
Remove rind from bacon and dice finely along with the chilli. Ensure that it is well mixed if you use the chilli. Turn grill on.
Spoon bacon mix over the avacado so that it is just above the lip of the avocado skin. Splash some Worcestershire sauce over the bacon. Place avacado under the grill. Leave under the grill untill bacon is half cooked or starting to sizzle. Remove from grill.
Liberally sprinkle the cheese over the top of the bacon adding a pinch of cayenne pepper and return to the grill. Cook untill cheese has turned a golden brown.
Remove from grill and serve with buttered toast cut into soldiers. You can spoon it onto the soldiers or eat straight from the skin. Please enjoy.
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