HADDOCK CAKES BREAKFAST STACK
HADDOCK CAKES BREAKFAST STACK
SHORT DESCRIPTION
The smoky flavour of Haddock Cakes, the crunch of crispy bacon, the bite of just-cooked asparagus spears and more….Try this quick & easy meal for your next Sunday brunch!
Serves 2
INGREDIENTS
4 x I&J Haddock Cakes
4 rashers streaky bacon
10 vine tomatoes
6 asparagus spears
2 Tbsp (30 ml) olive oil
Salt and pepper for seasoning
300 g baby spinach
4 large eggs
2 English muffins, toasted
METHOD
1.
Pre-heat the oven to 180°C and bake the frozen I&J Haddock Cakes for approximately 20 minutes.
Pre-heat the oven to 180°C and bake the frozen I&J Haddock Cakes for approximately 20 minutes.
2.
Place the bacon, vine tomatoes and asparagus onto a large baking tray, drizzle with olive oil, season with salt and pepper, and place in the oven for 15 minutes to roast.
Place the bacon, vine tomatoes and asparagus onto a large baking tray, drizzle with olive oil, season with salt and pepper, and place in the oven for 15 minutes to roast.
3.
Place the spinach into a pot with a little water and wilt for 3 minutes over a high heat. Boil the eggs for 5-6 minutes.
Place the spinach into a pot with a little water and wilt for 3 minutes over a high heat. Boil the eggs for 5-6 minutes.
4.
To assemble: Top a toasted English muffin half with wilted spinach, Haddock Cakes, crispy bacon, vine tomatoes, asparagus and finally the soft boiled eggs. Season and serve with fresh lemon.
To assemble: Top a toasted English muffin half with wilted spinach, Haddock Cakes, crispy bacon, vine tomatoes, asparagus and finally the soft boiled eggs. Season and serve with fresh lemon.
SHORT DESCRIPTION
The smoky flavour of Haddock Cakes, the crunch of crispy bacon, the bite of just-cooked asparagus spears and more….Try this quick & easy meal for your next Sunday brunch!
INGREDIENTS
4 x I&J Haddock Cakes
4 rashers streaky bacon
10 vine tomatoes
6 asparagus spears
2 Tbsp (30 ml) olive oil
Salt and pepper for seasoning
300 g baby spinach
4 large eggs
2 English muffins, toasted
