Give it a shot and let me know how you enjoyed yours!
1 farm fresh egg
1 flax roll (see flax roll recipe post)
1/2 red pepper
1/2 small red onion
1 T feta cheese
2 tsp butter
1/4 cup flat leaf parsley
3 T red wine vinegar
4 large garlic cloves, minced
2 T oregano leaves
2 tsp crushed red pepper
1/2 cup extra virgin olive oil
sea salt & freshly ground pepper
1 pkg of Pamela's Gluten-free cornbread & muffin mix
1 Southwest Sunshine Burger
For the cornbread, follow instructions on the back of the package and feel free to get creative with additions! Bake and set aside to let cool. This is great to have done before making this dish. After cooled, slice a piece and cut in half. Place in the toaster oven or oven to crisp the edges and keep warm.
For the Chimichurri sauce, in a food processor, add parsley, red wine vinegar, garlic, oregano and crushed red pepper & slowly while the processor is on, add the olive oil. Process until smooth; season with salt & pepper. Set aside.
For the Southwest burger, place in a toaster oven or regular oven and slightly crispy & heated though and keep warm.
For the topping, In a skillet, place enough butter to coat the pan and add the onion and red pepper. Saute until tender and add 2 T chimichurri sauce to the mix. Saute for a little longer until mixed well and keep warm.
In a skillet, add enough butter to coat the pan, fry your egg and hang in there, you're almost finished and it will be soooo worth it!!
Putting it all together... Plate the toasted cornbread on your plate. Add the Southwest burger, fried egg, onion/pepper/chimi topping and top with feta.