Candied Pumpkin and Maple Bacon Toast with Cream Cheese and Edamame
Serves 1
Serves 1
Ingredients
1 slice Tip Top Super Thick Raisin Toast
½ cup pumpkin, peeled and diced (1 cm cubes)
1 tbsp brown sugar
¼ tsp cinnamon
⅛ tsp nutmeg (optional)
½ tbsp butter
2 slices maple bacon
2 tbsp cream cheese
¼ cup shelled edamame (cooked and lightly salted)
2 toasted walnuts, chopped
Salt and pepper, to taste (optional)
Method
Heat butter in a small pan over medium heat. Add pumpkin, brown sugar, cinnamon, and nutmeg (if using). Cook for 8–10 minutes, stirring occasionally, until pumpkin is tender and caramelised. Set aside.
Cook bacon in another pan over medium heat until crispy, about 4–5 minutes per side.
Toast the raisin bread until golden and slightly crispy.
Spread cream cheese evenly over the toast. Top with candied pumpkin and maple bacon. Scatter edamame and walnuts on top.
