Ingredients
2 pkts 80g Barossa Fine Foods Roasted Turkey
1 bunch watercress
4 free range eggs
3 tbsp vinegar
½ cup Parmigiano Reggiano, shaved
4 tbsp Beerenberg Balsamic Beetroot Relish
8 slices good Sourdough, sliced thick
Sea salt & freshly cracked black pepper to season
Directions
Place a large pot of water over medium heat and add the vinegar. Bring to a gentle simmer, then crack the eggs into the water and poach for 6-7 minutes. Remove and set aside to cool.
To make the sandwich, lay the slices of sourdough on a board. Evenly divide the watercress, roasted turkey slices and Parmigiano on top of 4 slices. Carefully slice the eggs and place on top, then spoon over the balsamic beetroot relish.
Season to taste with sea salt and freshly cracked black pepper. Top with the remaining sourdough slices and serve.
Serving suggestion: The apple and pear wafers work particularly well with a creamy Gorgonzola cheese. Drizzle with some extra honey and fresh thyme leaves.Note: The crackers will store well in an airtight container for 1 to 2 weeks.
