Smoky rashers & tomatoes on toast

Smoky rashers & tomatoes on toast
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a little rapeseed oil
4 smoked turkey rashers
3 tomatoes, halved
2 slices wholegrain bread
1 tsp English mustard
1 small ripe avocado, stoned, peeled and halved
2 handfuls rocket
Make your rashers on toast into a full healthy English breakfast

Omit the avocado, rocket and 2 of the turkey rashers (above). Cook 100g button mushrooms in a covered pan with 1 tbsp water, ½ tsp rapeseed oil and pepper. When soft, cook uncovered to evaporate any moisture. Serve with the rashers, tomatoes, toast and 2 poached eggs. (Nutrition per serving: 180 kcals, protein 11g, carbs 17g, fat 8g, sat fat 2g, fibre 5g, sugar 5g, salt 1.0g)


Heat a non-stick pan or griddle and spray or rub with a little oil to lightly grease it. Cook the turkey rashers and tomatoes for a couple of mins each side. Meanwhile, toast the bread, spread with mustard and squash half an avocado on each. Add the turkey rashers, tomatoes and rocket, and serve hot.

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