CRICKET AND EGG BAP


Cricket and egg bun with avocado and tomato.

Serves: 2

Time: 15 minutes


INGREDIENTS


Brioche Buns – 2

Avocado – 1

Eggs – 2

Beef Tomato – 1

Lemon – ½

Ready to Cook Dried Crickets – 30g

Smoked Paprika – 1 ½ tsp

BBQ Sauce



METHOD


PREPARE THE VEGETABLES | 3 mins

  • Cut open your avocado, remove the seed and skin and dice.

  • Mix it lemon juice, salt and pepper and mash it.

  • Thickly slice your tomato and set aside.


PREPARE THE CRICKETS | 5 mins

  • Add the crickets and some oil to a bowl, and mix well.

  • Sprinkle on smoked paprika and salt and give it a good stir.

  • Add them to a pan on a low heat and fry until browned (no more than a couple of minutes needed).


SERVE | 7 mins

  • In a pan on a medium heat, fry up an egg in some oil.

  • In another pan or in the space around your egg, fry the soft side of your bun for a few minutes until browned.

  • Once the buns are toasty and the egg is cooked, but the yolk still runny, take them off the heat.

  • Spread your avocado onto the buns, then top with the sliced tomato, egg, squeeze on some BBQ sauce and then pour on those crickets.



Cook this recipe with our Ready to Cook Dried Crickets.


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