- 30 Aviko Hash Browns
- Tomato topping:
- 500g cherry tomatoes, cut in half
- 50ml olive oil
- 5g basil, shredded
- Black pepper to taste
- Mushroom topping:
- 500g mushrooms, sliced
- 50g butter
- 10g garlic, crushed
- 5g chives, chopped
- Egg topping:
- 20 eggs
- 100ml cream
- 50g butter
- 5g chives, chopped
Breakfast Bruschetta style
Ingredients
Method
Method
To prepare the toppings:
Tomatoes - drizzle the tomatoes with the oil and season with black pepper. Roast for 8-10 minutes (or until tender) in a moderately heated oven. Keep warm and sprinkle with basil before serving.
Mushrooms - fry the mushrooms in butter for 2-3 minutes, then add the garlic and chives. Continue cooking until the mushrooms are soft. Keep warm.
Eggs - melt the butter in a pan. Crack and whisk the eggs with the cream. Add the mix to the pan and cook on a slow heat until just set. Season and add the chopped chives.
Cook the Aviko Hash Browns as per on pack instructions. Serve 3 per portion; each one with a different topping -of mushrooms, roast tomatoes and scrambled eggs.
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