Serves: 2 muffins | Time: 20 minutes | Vegetarian & Gluten-Free
Treat yourself this weekend by switching up your breakfast! This healthy brekkie burger is not only gluten-free but packed full of nourishing ingredients, that will leave those cheeky cravings satisfied!
Recipe by: @fooddesignstudio
Ingredients
- 2 Gluten Freedom Sweet Potato Sourdough Buns
- Handful baby spinach or lettuce of your choice
- 2 portobello mushrooms
- 1/2 large tomato, sliced
- 1/2 cucumber peeled into wide ribbons
- 2 Honest Eggs – Eggs your way
- 2 tablespoons Roza’s Gourmet Red Pesto
Method
- Slice the buns in half and place into the toaster to toast on low (2 or 3 minutes).
- Heat a small frying pan over medium to high heat, add a tablespoon of olive oil and pan-fry the mushrooms on one side for 5 minutes. Turn the mushrooms over and repeat on the other side for 5 minutes.
- Cook the eggs your way, we chose to pan fry and leave the yolks runny.
- Spread a tablespoon of Roza’s Red Pesto on one half of the bun and assemble your burger to your liking!
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