Ingredients

• 2 Gluten Freedom Sweet Potato Sourdough Buns
• Handful baby spinach or lettuce of your choice
• 2 portobello mushrooms
• 1/2 large tomato, sliced
• 1/2 cucumber peeled into wide ribbons
• 2 Honest Eggs – Eggs your way
• 2 tablespoons Roza’s Gourmet Red Pesto

1. Slice the buns in half and place into the toaster to toast on low (2 or 3 minutes).
2. Heat a small frying pan over medium to high heat, add a tablespoon of olive oil and pan-fry the mushrooms on one side for 5 minutes. Turn the mushrooms over and repeat on the other side for 5 minutes.
3. Cook the eggs your way, we chose to pan fry and leave the yolks runny.
4. Spread a tablespoon of Roza’s Red Pesto on one half of the bun and assemble your burger to your liking!