Ingredients
• 2 just-ripe avocados
• 2 tablespoons lime juice
• 175g thin bacon rashers
• 8 thick slices rye bread
• Butter or margarine, for spreading
• Flat-leaf parsley sprigs, to serve
Method
Halve, deseed and peel avocados. Slice lengthways into 1cm-thick slices. Place in a large bowl. Drizzle with lime juice. Season with salt and pepper. Toss gently to coat in lime juice. Set aside for 10 minutes.
Meanwhile, preheat grill on medium-high heat. Cut bacon rashers in half. Remove rind. Place on grill tray in a single layer. Grill for 2 to 3 minutes each side or until golden. Drain on paper towels.
Grill bread for 1 to 2 minutes each side or until golden and toasted. Spread lightly with butter. Place toast on plates. Top with avocado, bacon and parsley. Serve.
