Egg and Jamon Butty

Amazing for hangovers

Serves 2

4 slices gluten free bread (or two gluten free bread rolls)*
2 eggs
3 slices jamon (or bacon)
1 tomato, sliced
2 slices low-lactose cheese (I used Maasadamer)
Olive oil

10 basil leaves, torn
2 Tbsp parsley leaves
2 Tbsp garlic infused oil
1/4 cup parmesan, shredded
2 anchovies

Blend basil, parsley, garlic oil, parmesan and anchovies in food processor until combined.  Heat frypan to medium heat. Fry eggs, over easy. If using bacon, fry the bacon to desired crunchiness level. Remove eggs and place two pieces of bread in frypan to soak up any remaining oils.

Spread pesto over non-fried slices of bread. Stack on each sandwich: tomato slices, 1 1/2 slices jamon or bacon (I like it torn up a bit), 1 egg, 1 slice of cheese and the slice of fried bread (fried side down). Heat frypan to hot and put a little oil in the pan. Carefully place the constructed butty in the pan, pressing down with a spatula until the bread has turned golden. Flip (carefully) and repeat on the other side.

Remove from frypan and consume immediately.


Alternative Fillings
- Salmon, mayonaise, dill and tomato
- Roast capsicum, roast zucchini, pesto and fetta
- Pear, rocket and parmesan

* I used Gluten Free olive bread.