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I agree, and I like Mexican honey. But when you have your own it’s even better!

Slow roasted bacon smothered in Mexican honey with a touch of smoked paprika. Perched on top of a bed of soft cream cheese, sun ripe tomato and creamy avocado, finished off with a crispy yet runny Fried egg, held together in a soft Lancashire oven bottom muffin.

Is your mouth watering? Read the recipe by clicking this link.

More pictures and full recipe at: Bacon Sandwich — matherbrown kitchen