SERVES
2
Chicken Sausage Breakfast Flatbreads
INGREDIENTS
For the pico de gallo:
8 cherry tomatoes, halved
½ a red onion, finely chopped
1 green chilli, deseeded and chopped (leave some seeds in for more heat if desired)
4 tbsp fresh coriander, finely chopped
Juice of 1 lime
Salt and black pepper
For the flatbreads:
4 Mallon’s Low Fat Chicken Sausages
1 avocado
Pinch of chilli flakes (optional)
2 flatbreads
2 handfuls baby spinach
METHOD
Flatbreads topped with smashed avocado, baby spinach, sliced Mallon’s Chicken Sausages and pico de gallo (salsa), finished with a poached egg and some chilli flakes.
In a medium bowl, combine all of the ingredients for the pico de gallo. Season with salt and pepper and stir to combine. Set aside to let the flavours blend.
Preheat the grill to a high heat. Add the Mallon’s Chicken Sausages and cook according to package instructions.
Meanwhile, peel and pit the avocado and place the flesh in a bowl. Add a pinch of salt and pepper and the chilli flakes, if using. Mash the avocado with the back of a fork, leaving some small chunks for added texture.
Once the chicken sausages are cooked throughout, remove them from the grill and slice on the diagonal. Warm the flatbreads under the grill for 1-2 minutes.
Spread the flatbreads with the smashed avocado and top with the spinach leaves, followed by the sliced chicken sausages and some pico de gallo. Finish each flatbread with an extra pinch of chilli flakes, if desired. Enjoy immediately.
