Avocado and chimichurri was a new combination for me, and I wish I had met this amazing combo earlier! Chimichurri is a herb, olive oil and chili dressing/salsa which you’ll usually find paired with grilled fish or cheese. And, as it turns out, it is excellent with avocado as well. This new combination has created many new ideas in my head and this is probably not the last you’ll read about it on my blog. This recipe was from an Olive magazine (Summer 2014 Issue), slightly modified. You can make it into a breakfast treat simply by adding a poached or fried egg on top. It can also be served as a delicious lunch, accompanied by a fresh salad.
Bacon, avocado and chimichurri sandwich
Serves 2 | Prep 10 minutes | Cook 5 minutes
- 2 tbsp finely chopped parsley;
- 1 tbsp finely chopped oregano;
- ½ shallot, finely chopped;
- 1 garlic clove, crushed;
- ½ red chilli, finely chopped (optional, if you like a bit of kick);
- Extra Virgin Olive Oil;
- Red wine vinegar;
- 1 avocado, peeled and sliced;
- 4 rashers of back bacon;
- 4 slices sourdough bread, toasted.
- 2 eggs, for poaching (optional)
For the chimichurri, mix the herbs, shallot, garlic and chilli (if using) together. Add a glog of olive oil and vinegar to make a thick dressing. Season well.
Coat the avocado in the dressing. If you are serving with poached eggs, prepare them at this point. Grill the bacon until crisp.
To serve: top two of the sourdough toasts with two rashers of bacon and half the avocado mix. Top with a sourdough toast or with a poached egg. Sprinkle a little crushed chilli on top, or enjoy as it is!
Unfortunately the recipe is no longer available online, but it was taken from Olive magazine, issue Summer 2014.