English muffin BLAT

Ingredients:

Sweet and Spicy Mayo
1/4 cup good fat Mayo
2 tsp hot habanero or sriracha
1 tsp honey
1/2 tsp onion powder
1/4 tsp garlic powder
Pink rock salt and cracked pepper

Sticky Tomatoes
2 Roma tomatoes, sliced in half horizontally
2 tsp olive oil
Pink rock salt and cracked pepper, to taste
1 tbsp thyme leaves, chopped
1 tbsp rosemary leaves, minced

Muffins
2 Venerdi Gluten Freedom Splendid Sourdough English Muffins, split and toasted
2 cups baby spinach
1 avocado, smashed
Juice of 1 lime
8 slices free-range strip bacon
2 eggs, fried or poached, yolk still runny
2 tbsp fresh flat-leaf parsley, to garnish
1 tsp dried chilli flakes, to garnish

Method

1. Get started on the sweet and spicy mayo by combining the mayo, sriracha, honey, onion and garlic powder, and a pinch of salt and a crack of black pepper. Cover and refrigerate until ready to use.
2. For the sticky tomatoes, preheat your oven using the grill setting and line a baking tray with baking paper. Place the halved tomatoes onto the prepared tray, drizzle with olive oil and season with salt, black pepper, fresh thyme leaves and minced fresh rosemary.
3. Transfer to the oven under the grill for 10-15 minutes, rotating the pan halfway through roasting. This is a good time to start cooking your bacon and once crispy transfer to a paper towel-lined plate to drain any excess fat.
4. Toast up the gluten-free English muffins and spread the sweet and spicy mayo on each slice. Top each slice loosely with some of the rocket, smashed avocado, roasted tomato, two slices of bacon and a fried or poached egg.
5. Garnish with some finely chopped flat-leaf parsley and dried chilli flakes, dig in and enjoy.