Serves 2
A breakfast muffin, but loaded properly.
Toasted breakfast muffins topped with a fluffy spinach omelette, HECK! Smoky Pork Rashers, sliced tomato, avocado salsa, peppery watercress and sharp red cheddar. Big brunch energy, open sandwich style.
What you’ll need
- 1 pack HECK! Smoky Pork Rashers
- 4 eggs
- 50g spinach
- 20ml milk
- 50g watercress
- 2 tomatoes, thinly sliced
- 1 tomato, finely diced
- 1 avocado, finely diced
- 1 red onion, finely diced
- 100g sharp red cheddar, crumbled
- Salt & black pepper
- 2 breakfast muffins
Method
- Start by making the spinach omelette. Whisk the eggs, milk, spinach and a pinch of salt and black pepper together in a bowl.
- Cook the omelette in a frying pan over a medium heat until set, then remove from the pan and cut into portions.
- Mix the diced tomato, avocado and red onion together in a small bowl, then set aside.
- Cook the HECK! Smoky Pork Rashers following the pack instructions until golden and cooked through.
- Toast the breakfast muffins until golden.
- To build, place the toasted muffin halves onto plates, then top with watercress, spinach omelette, sliced tomato and HECK! Smoky Pork Rashers.
- Spoon over the avocado salsa, then finish with crumbled sharp red cheddar.
- Serve straight away and get stuck in.
Top Tip
Add a squeeze of lemon or lime to the avocado salsa to keep it fresh and give the sandwich a little extra lift.
Smoky rashers. Fluffy omelette. Brunch, done properly.