Breakfast

Avocado brekkie sushi

AvocadoBrekkiSushi_3.jpeg
  • Serves: 4
  • Preparation: 30 minutes
  • Cooking: 20 minutes
  •       

Ingredients

4 savoy cabbage leaves, stem trimmed
4 eggs
4 rashers bacon, finely chopped
1 large tomato, seeded, finely chopped
1 cup grated cheddar
1 firm ripe avocado, thinly sliced

Method

1

Cook cabbage leaves, one at a time, in a large frying pan of boiling water for about 1 minute on each side or until tender. Remove with tongs and place on a clean tea towel. Pat dry.

2

Heat a lightly oiled 20cm round frying pan over medium heat. Cook bacon until golden and crisp. Remove and set aside. Wipe pan clean with absorbent paper.

3

Lightly beat one egg in a bowl. Season. Add egg to frying pan over medium heat, swirling to cover base and form an omelette. Cook for about 2 minutes or until just set. Turn and cook for a further 10 seconds. Slide onto a warm plate. Repeat with remaining eggs.

4

To assemble ‘sushi’, lay cabbage leaves on a clean work surface. Top each leaf with an omelette, a slice of bacon, chopped tomato, cheese and sliced avocado. Roll to enclose. Trim ends. Cut in half.

TIPS
5

This brekkie sushi would be great served with a warm tomato chutney or some sweet chilli sauce.

6

For an extra flavour hit, try adding some chopped chives or parsley to the eggs before cooking.

7

To make your cabbage leaves pliable, trim back of stem.

Ingredients

 4 savoy cabbage leaves, stem trimmed
 4 eggs
 4 rashers bacon, finely chopped
 1 large tomato, seeded, finely chopped
 1 cup grated cheddar
 1 firm ripe avocado, thinly sliced

Directions

1

Cook cabbage leaves, one at a time, in a large frying pan of boiling water for about 1 minute on each side or until tender. Remove with tongs and place on a clean tea towel. Pat dry.

2

Heat a lightly oiled 20cm round frying pan over medium heat. Cook bacon until golden and crisp. Remove and set aside. Wipe pan clean with absorbent paper.

3

Lightly beat one egg in a bowl. Season. Add egg to frying pan over medium heat, swirling to cover base and form an omelette. Cook for about 2 minutes or until just set. Turn and cook for a further 10 seconds. Slide onto a warm plate. Repeat with remaining eggs.

4

To assemble ‘sushi’, lay cabbage leaves on a clean work surface. Top each leaf with an omelette, a slice of bacon, chopped tomato, cheese and sliced avocado. Roll to enclose. Trim ends. Cut in half.

TIPS
5

This brekkie sushi would be great served with a warm tomato chutney or some sweet chilli sauce.

6

For an extra flavour hit, try adding some chopped chives or parsley to the eggs before cooking.

7

To make your cabbage leaves pliable, trim back of stem.

Avocado brekkie sushi

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