BREAKFAST EGG AND HAM MUFFINS SALMON SUSHI ROLLS

1h 50m prep 20m cook

8 INGREDIENTS

• oil spray

5 Ingredients

• 1 cup sushi rice, rinsed

• 4 (English) muffns, halved and toasted

• 1 tbsp seasoned rice vinegar

• 120g shaved leg ham

• 4 nori sheets (dried, roasted seaweed)

• 1/2 avocado, sliced lengthways

3 Method Steps

Step 1

4 METHOD STEPS

Step 1

Spray a frying pan with oil. Heat over medium heat. Cook ham, turning, for 2 to 3 minutes or until light golden. Transfer to a plate. Cover to keep warm.

Step 2

Preheat grill on medium. Lightly spray pan with oil. Heat over medium heat. Cook eggs for 4

Step 2

Place rice and 1 1/2 cups cold water in a saucepan over high heat. Cover and bring to the boil. Reduce heat to low and cook for 15 minutes or until rice is tender and liquid absorbed. Remove from heat. Stand for 5 minutes.

Place rice and vinegar in a bowl. Stir to combine. Allow to cool completely, stirring regularly to prevent rice becoming gluggy.

Step 3

5m prep 20m prep

8m cook 4h 40m cook

• 4 eggs

4 servings

4 servings

• 105g can red salmon, drained, faked

• 1/2 Lebanese cucumber, cut into thin strips

• 4 slices tasty cheese

• 1 small carrot, grated

• soy sauce, to serve minutes or until cooked to your liking.

Step 3

Place 1 nori sheet, shiny-side down, on a sushi mat. Using moist hands, spread one-quarter of the rice mixture over the nori sheet, leaving a 3cmwide border around the edges. Place one-quarter of the avocado along the edge facing you. Top with one quarter each of the salmon, cucumber and carrot. Using the sushi mat, roll up frmly to enclose flling. Repeat with remaining nori, rice mixture, salmon and vegetables.

Place 4 muffn halves on a baking tray lined with foil. Place 1 egg on each muffn. Top each with ham and 1 slice cheese. Grill for 1 minute or until cheese has melted. Top with remaining muffn halves. Serve.