I have always been one for coloring outside the lines when it comes to trying new foods. From the age of five, I would douse my mac and cheese with ketchup, all while receiving looks of disbelief from my preschool cohorts. Today, my family gives me questioning sideways glances while I prepare a purple sweet potato with peanut butter for breakfast.
Nonetheless, I have continued experimenting with weird food endeavors. And in doing, so I have stumbled across this bizarre, but utterly delicious sweet and savory toast combination. I like to call this creation the Ultimate Elvis because it's not only topped with the King’s favorite nut butter and sliced bananas, but a crispy slice of maple glazed bacon too. Just trust me on this one; you’re going to love it.
(for 2 slices)
2 thick slices of sourdough bread, toasted
4 tbsp Vanilla Espresso Almond Butter
2 slices bacon
2 tbsp maple syrup
Place the bacon in a cold cast iron skillet. Turn on the stove to medium heat and cook the bacon slowly (this allows the fat to render for extra crispy bacon) for about 8-10 minutes, flipping every 1-2 minutes. About ¾ of the way through cooking, add in 1 tbsp of maple syrup to the pan and coat the bacon.
Once your bacon is cooked to the desired crispness, remove them from the skillet and place onto a paper towel lined plate to cool slightly.
Spread 2 tbsp of Wild Friends Vanilla Espresso Almond Butter onto each slice of sourdough followed by the sliced banana and bacon. Lastly, drizzle ½ tbsp of maple syrup onto each slice and dig in!