Ingredients
16 | Oysters, (in the half shell) (Main) |
2 | Bacon rashers |
1 | Avocado |
1 | Chives |
1 to drizzle | Champagne vinegar |
Directions
- Check the oysters for pieces of shell before arranging on plates.
- Finely dice the bacon. Heat a pan and cook the bacon over a hot heat until very crispy. Drain on a paper towel.
- Finely dice the avocado. Top each oyster with bacon and avocado. Add chives snipped with scissors then finish with a drizzle of champagne vinegar.