20 mins Serves 2
4 slices bread
2 Tbs Hollandaise sauce
2 tsp Hill Farm Tasmanian Rainforest Mustard
6 grape tomatoes, quartered
½ red onion, chopped
Colby cheese, sliced
40g pine nuts, toasted
2 Tbs craisins
4 slices prosciutto
2 handfuls mesclun lettuce
2 Tbs Lesley Blacks Bush Pepper Relish
A tasty breakfast laced with a mouth-watering blend of Tasmanian flavours!
In a small bowl, mix hollandaise & mustard. In a small oven tray, roast tomatoes with herbs sprinkled over for 10 mins on 180deg. Meanwhile, place a single layer of cheese on 2 slices of bread, then spread the hollandaise & mustard mixture over. Arrange tomatoes on top, then place a slice of bread over each. In a preheated frying pan, fry eggs & prosciutto. While frying, toast the sandwich in a sandwich press until bread is golden brown & cheese is melted. Arrange a handful of lettuce on each plate & a serving of relish.
To assemble sandwich: Place fried egg & prosciutto on the tomato sandwich and secure with a skewer. Sprinkle pine nuts and craisins over.
Tip: Use Maille hollandaise sauce, available from Coles or Woolworths - the creamy, tangy flavour blends perfectly with the mustard!