Pesto Bacon and Egg Burger Platter (gluten-free)

Hey there my foodie friends!
Create a vibrant Pesto Bacon and Eggs Brekkie Burger Platter - the perfect centerpiece for a festive Christmas morning or family gathering! Picture this: fluffy, toasted gluten-free buns layered with crispy bacon, gooey eggs topped with melted mozzarella, creamy homemade pesto, slices of buttery avocado, roasted capsicum, cream cheese, and fresh rocket. Arrange everything beautifully on a platter, with toppings and fillings in separate sections or ramekins, so everyone can build their perfect burger. The festive colors of red, green, and golden make this platter not just a feast for the taste buds but also a stunning holiday table showstopper. YUM!
#breakfast #glutenfreerecipes #brunchboard #breakfastplate #baconandeggs

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Recipe: Pesto Bacon and Egg Burger Platter (gluten-free)

INGREDIENTS
Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 6

For the rolls:
2 packets Venerdi Sweet Potato Sourdough Buns (or any gluten-free buns of choice)
2 cups baby rocket leaves or baby spinach
1 avocado, thinly sliced
12  strips of streaky bacon
6 eggs
6 slices cheese (cheddar, havarti, swiss or gouda)
½ cup mozzarella, grated
½ cup cream cheese
½ cup roasted capsicum strips, jarred
Chilli flakes (optional)
Sea salt and black pepper

For the pesto:
6 tablespoon store-bought pesto
OR make your own:

2 cups basil leaves
2 garlic cloves
¼ cup olive oil
2 tablespoons lemon juice
¼ cup parmesan cheese
¼ cup pine nuts
Sea salt and black pepper

Optional extras:
1 small red onion, thinly slices
1 large tomato, thinly sliced

INSTRUCTIONS

Make the Pesto: If preparing homemade pesto, blend the basil leaves, garlic, olive oil, lemon juice, parmesan cheese, and pine nuts in a food processor until smooth. Season with salt and pepper to taste (If pesto too thick add an extra tablespoon of olive oil).

Toast the Buns: Place the sweet potato sourdough buns, cut side down in a hot, dry frying pan for 1-2 minutes, until golden and slightly charred.

Cook the Bacon: In the same pan over medium heat cook the bacon until slightly crispy. Transfer to a paper towel-lined plate to cool slightly, then cut into 10cm strips.

Cook the Eggs: In the same pan, remove any excessive fat with paper towels. Then using the remaining bacon fat, crack the eggs in and season with sea salt, black pepper, and chilli flakes (if using). Cook for a minute, then place over the top a tablespoon or so of grated mozzarella cheese,  cover the pan with a lid for 2 minutes or until the cheese melts and the egg whites are set.

Assemble the Buns: Spread cream cheese on bottom half of the bun, then add rocket, strips of roasted capsicum, sliced cheese, bacon, avocado, mozzarella egg, then spread the pesto on the top bun and place on top.

Serve: Press the buns together gently and serve immediately.

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