[Ad] Avocado, Egg and Bacon on Sourdough Toast with Wild Garlic and Chive Flowers – Using Denhay’s New Wiltshire Cure Thick Cut Smoked Back bacon which is served with a Chestnut Maran poached egg, avocado on homemade sourdough toast with wild garlic, chives and chive flowers.
A Fabulous Summer Breakfast or Brunch
On Lavender & Lovage today is a recipe idea for an elegant, seasonal brunch or breakfast, “Avocado, Egg and Bacon on Sourdough Toast with Wild Garlic and Chive Flowers”. Using Denhay’s New Wiltshire Cure Thick Cut Smoked Back bacon which is served with a Chestnut Maran poached egg, avocado on homemade sourdough toast with wild garlic, chives and chive flowers. This delicious bacon is handcrafted and based on a traditional method dating back to the 1840’s. Packaged in clear plastic tray packaging, that is not only 100% widely recyclable, but is also produced from 25% recycled plastic. And, it has an easy peel opening which is a very handy feature – no more wrestling when trying to open the packet. Personally, I think that with most traditionally prepared produce, it’s never about the quantity, but it’s all about the quality, so you can eat fewer rashers of a top quality bacon such as Denhay bacon, as it has such a delectable taste and texture.
Although this is a commissioned post working with Denhay bacon, I am already a big fan and loyal customer of Denhay bacon, and I used it in our Bed and Breakfast cooked breakfasts. Our favourite was, (until I tried their new Wiltshire Cure Thick Cut Smoked Back bacon) their classic beech wood Smoked Back Bacon. However, we all LOVED the new Wiltshire Cure, and it was like being transported back to my childhood, as it reminded me of the thicker cuts of bacon that mum (and my grandma) used to cook, and that we used to enjoy when I was growing up – it IS bacon as it used to taste. So what exactly is Wiltshire Cure? Denhay bacon say that their Wiltshire Cure is a wet cure first developed in the 18th Century by the Harris family in Calne Wiltshire. Steeped in a special brine for several days and then allowed to slowly mature, their Wiltshire Cure Back Bacon has a wonderfully full and meaty flavour, which was the perfect accompaniment when paired with a rich yolked poached egg and avocado on sourdough toast.
Slightly stronger in taste than the smoked Back bacon we regularly use, it makes a distinctive change at breakfast and is also wonderful for adding flavour to other dishes. As well as the amazing taste, thickness and texture of the bacon, what we loved was the new environmentally friendly packaging, which is 100% widely recyclable, and is also produced from 25% recycled plastic. I am trying to cut back on plastic at home, and in my opinion, this is a great step forward in helping our planet. Being someone who champions better animal husbandry and only buys high welfare meat, I was also delighted to see that Denhay is RSPCA Assured –
The outdoor bred pork in Denhay comes from producers inspected to RSPCA welfare standards by the RSPCA’s independently certified farm assurance scheme, which is very reassuring. And, they only use British outdoor bred pigs to make their bacon and gammon too. They also hold a Royal Warrant and appointed bacon curer to the Prince of Wales.
My recipe inspiration for Avocado, Egg and Bacon on Sourdough Toast with Wild Garlic and Chive Flowers is shared below in a printable recipe card, and a seasonal note – when wild garlic and chive flowers are not in season, you can use any edible flowers and chopped chives and spring onions for that allium flavour! I’ve suggested grilling the bacon in my recipe, but a good traditional cured bacon such as Denhay’s Wiltshire Cure Thick Cut Smoked Back bacon will fry beautifully too, use whatever method of cooking that is convenient to you. I hope you try this new seasonal recipe whilst the wild garlic and chive flowers are still around, and if you do, please let me know! Karen
*Disclaimer – Paid collaborative post with Denhay; all views and opinions are mine and I was not asked to post a favourable review*
Quick Fact Box:
– Denhay’s ‘live’ brine (mixture of water, salt and preservatives) is unique to them and is the same brine as when they started the original Wiltshire Cure in 2009 – that is 10 years old. Instead of renewing the brine after every batch, they just re-strengthen and top it up) – therefore keeping the brine alive.
– Due to the unique way it is cured, the rashers don’t dry out when cooking and retain their tenderness.
– Smoked naturally over a mixture of Beech and Hickory woods, giving a hint of BBQ flavour to the bacon.
– New environmentally friendly packaging – the plastic tray is now fully recyclable
– Denhay is the first premium bacon brand to move away from black plastic. By switching to clear recyclable plastic, they have stopped 60 tonnes of black plastic going to landfill.
– New tray is produced from 25% recycled plastic.