Friday, 11 April 2014

Breakfast Torta

I love Mexican food and although this recipe isn't strictly Mexican, it has some of the flavours..

 This breakfast sandwich contains three of my favourite foods of all time. Bacon, avocados and refried beans. It is SO easy to make and one of the best brunches ever.

(Serves 2)
2 soft white gluten free rolls (I use Tescos)
1 avocado, sliced & tossed in lemon juice (stops browning)
1 lime, cut into wedges
6 rashers streaky bacon 
2 eggs 
1/2 tin refried beans
Linghams Chilli sauce

Heat a large frying pan and fry the bacon until it is crispy. 

While the bacon is cooking, empty the refried beans into a small saucepan and cook on a medium heat, stirring regularly for about 8-10 minutes until hot through (or per the instructions on the tin). Squeeze half the lime into the beans and stir through. 
Remove the bacon from the pan with a slotted spatula and set aside. Crack the eggs into the pan and fry for a few minutes until cooked through to your liking. 
Slice the rolls in half, place the bottom halves on two plates and start stacking. Top the bread with the refried beans, then avocado slices, a drizzle of mayonnaise, then the bacon. Finally top with a fried egg each. 
Gently place the top half of the bread roll and serve with a wedge of lime each and the chilli sauce. 

1 comment:

  1. Oh my! I'm wishing I had all these ingredients for breakfast tomorrow morning. Looks fab.