Thin sliced pork just off the grill sprinkled with Hatch Red Chile. I use the Hatch both during the grilling and after slicing for a really bold kick.
This is a tasty breakfast if you are really hungry.
Use the grilled pork and slice in to little cubes.
Cut a couple of toast points and then chop up a little more to soak up the egg yoke.
Add a bit of spinach and tomatoes to garnish.
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