There are times when only bacon will do, whether it’s breakfast, lunch, or supper. Bacon with avocado is better still, as I learnt a few years ago in London. And bacon and avocado is further improved by fridge cold, juicy tomato slices. Bats, or bald mice, as they’re called in French, and which have nothing to do with this sandwich – are rather adorable. But dear, kind, ancient, TV-addicted Annie, who lived with my grandparents, maintained that bats got tangled in your hair and had to be cut free with scissors if you weren’t very careful, leaving you pretty bald as a result. I believed her until I realized it was nonsense. To this day, Dad is deeply scared of bats. Especially ones that fly into hotel rooms without warning.
A BAT, anytime, anywhere
Grill two rashers (slices) of really good bacon. The best you can get.
Cut an avocado in half. Slam the blade of a sharp knife into the stone, twist, pull out the stone, chuck it out. Patch up your hand with Band-Aid. Slice across the avocado without piercing the skin, then spoon out the slices on to a plate.
Slice a tomato.
Toast two pieces of bread.
Assemble. (Yes, of course it’ll fall out all over place. That’s OK, no one much is watching.) If you want to minimize the collapse, smush the avocado on to the toast before adding the bacon and tomato.
Munchies In Manhattan 