Friday 23 May 2014

The Breakfast Burger

This is a perfect hangover cure (along with a glass of coke and a coffee the size of your head)...

You can make up the burger patties and leave in the fridge overnight ready to cook when you get up.
For this to truly be the breakfast burger, you should use pork and bacon sausages for the delicious breakfasty smoky bacon flavour. But it will be just as tasty with ordinary gluten free sausages. I use M&S pork & smoky bacon sausages.

(Serves 2)

2 gluten free brown bread rolls
1 avocado
4 M&S pork & smoky bacon sausages (gluten free)
Big pinch of rice flour
2 eggs
2 - 4 lettuce leaves
1 tbsp oil for frying
Ketchup (or whatever sauce you like), to serve

Squeeze the sausage meat out of the skins and into a bowl, use your hands to shape into two burger patties. Sprinkle with the rice flour and leave in the fridge for 10 minutes (or overnight) to set.

Heat the oil in a frying pan, add the sausage burger patties and cook for approximately 15 minutes, regularly flipping until cooked through. Once cooked, crack the eggs into the pan and fry for about 5 minutes, until cooked to your liking.

Meanwhile, mash the avocado in a bowl. Slice the bread rolls in half, top the bottom halves with lettuce and tomatoes. Then add the sausage burger patties, half the avocado mixture and finally, the fried eggs.

Serve with sauces.

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