Café Big Breakfast with Sourdough Vienna
Ingredients
- 4 pieces Sourdough Vienna, sliced
- 2 slices streaky maple bacon
- 2 small kransky sausages
- 2 hash browns
- ½ tomato
- ½ avocado, sliced
- 2 eggs, soft poached
- 60ml Béarnaise sauce
- ½ cup rocket
- 1 lemon wedge
Method
Pre-heat flat grill to medium high heat and turn sandwich press on for toasting.
On the flat grill cook bacon, kransky and hash brown until crispy and cooked through and tomato until slightly caramelised.
Toast the slices of well buttered Vienna on the sandwich press.
On a plate arrange kransky, bacon rashers, tomato, hash browns and avocado. Add eggs and top with Béarnaise sauce, season with salt and pepper, add rocket and lemon wedge. Serve immediately.
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