2 slices Abbott’s Village Bakery Gluten Free White
2 whole eggs + 1 egg yolk, beaten
2 slices haloumi
6 slices chorizo
1 tbsp chimmichurri
1 cup green salad (rocket, dill, flat parsley, sliced apple, sugar snaps)
Salt and pepper
½ cup black beans
1 tbsp butter
Corn & tomato salsa
½ cup corn
¼ cup diced red onion
¼ cup diced tomato
1 tbsp flat parsley
1 tbsp lemon juice
Method
Toast Abbott’s Village Bakery Gluten Free White in the toaster.
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.
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.
This is a big breakfast so plate up in rustic sections.
