Abbotts Gluten Free Big Brekky

Ingredients

2 slices Abbott’s Village Bakery Gluten Free White
2 whole eggs + 1 egg yolk, beaten
2 slices haloumi
6 slices chorizo (swap to mushrooms for vegetarians)
1 tbsp chimichurri
1 cup green salad (rocket, dill, flat parsley, sliced apple, sugar snaps)
Salt and pepper
½ cup black beans
Butter
½ cup corn
Diced red onion
Diced tomato
Flat parsley
Lemon juice

Method

Step 1

Toast Abbott’s Village Bakery Gluten Free White in the toaster.


Step 2

Heat saucepan to medium-high heat, add chorizo and cook until browned on both sides. Add haloumi to the pan and cook until browned on both sides. Remove from the pan set aside.


Step 3

In the same pan melt butter and cook until it starts to brown, add beaten eggs and cook, stirring until scrambled. While these are cooking warm the black beans in a microwave safe dish in the microwave.


Step 4

For Salsa, combine corn, red onion, tomato, parsley and lemon juice.


Step 5

This is a big breakfast so plate up in rustic sections.


Serves: 1