Gluten-free toad-inthe-hole sambo

Better Homes and Gardens (Australia) - - Recipespecial -

Gluten-free toad-inthe-hole sambo Prepa­ra­tion time: 10 mins Cook­ing time: 10 mins Serves 4

375g chorizo, sliced length­ways

into thin strips 8 slices Ab­bott’s Vil­lage Bak­ery

Gluten Free Soy & Lin­seed bread 2 Tbsp ex­tra vir­gin olive oil 4 small free-range eggs 1 av­o­cado, roughly mashed ¹⁄³ cup to­mato chut­ney 4 thin slices Swiss cheese Sea-salt flakes and freshly ground

black pep­per, to sea­son Finely chopped flat-leaf pars­ley

leaves, to gar­nish

1 Heat a large lid­ded fry­ing pan over a high heat. Cook chorizo, turn­ing, for 6 min­utes or un­til golden and crisp. Re­move from pan and drain on pa­per towel. Wipe pan clean. 2 Cut a 6cm-dia. cir­cle from cen­tre of 4 of the bread slices and dis­card cir­cles. Brush both sides with oil. 3 Re­turn pan to a medium heat. Put in slices with holes and cook for 1 minute or un­til golden then flip. Crack 1 of the eggs into a small bowl and pour into 1 hole. Re­peat with re­main­ing eggs and bread in pan. Cover with lid and cook for a fur­ther minute or un­til egg white has set but egg yolk is still runny. 4 Mean­while, toast re­main­ing slices in toaster un­til golden. Spread each toasted slice with av­o­cado and chut­ney. Top with cheese and chorizo. Put egg toasts on top to sand­wich. Sea­son and sprin­kle with pars­ley to serve.

All the good things are whacked into one de­li­cious brekkie stack. It’s drippy, it’s gooey and it’s darn de­li­cious!

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