Cooking time: 15 minutes 
1 tomato 
1 large mushroom 
1x 15ml spoon (1tbsp) fresh coriander 
1x 15ml spoon (1tbsp) fresh parsley 
1 green chilli 
1 lime 
2 eggs 
4 smoked back rashers
1x 5ml spoon (1tsp) oil
3 slices thickly cut crusty bread
2x 15ml spoon (2tbsp) mayonnaise
Knife, chopping board, measuring spoons, zester, fork, 2x small bowls, oven gloves, tongs, non-stick frying pan, fish slice, mixing spoon, 2x serving plates, table knife and 2x skewers.
1. Prepare the ingredients:
  • cut the tomato into thick slices
  • cut the mushroom into thick slices
  • roughly chop the coriander
  • roughly chop the parsley
  • deseed and finely chop the chilli
  • zest the lime
  • beat the eggs in a small bowl.
2. Place the bacon rashers on a grill pan and cook for 2-3 minutes on each side, or until crispy.
3. Heat the oil in a frying pan and cook the tomato and mushroom slices until lightly cooked.
4. Remove from the pan and set aside.
5. Add the beaten eggs, chopped chilli and chopped herbs to the frying pan.
6. Mix together and then allow the mixture to set - turn over and brown on both sides.
7. Toast the slices of bread.
8. Mix the lime rind and mayonnaise together in a small bowl.
9. Place one slice of bread on a serving plate, top with 2 bacon rashers, the tomato and mushroom slices and then cover with the second slice of bread.
10. Spread the lime mayonnaise on the second layer of bread and top with the herby chilli omelette and a further 2 bacon rashers.
11. Place the final bread layer on top and secure with 2 skewers.
12. Cut the sandwich in half.
Top tips
  • Try using wholemeal or granary bread.
  • Juice the lime and add to orange juice in order to create a tasty drink for the meal.
Did you know?
Brunch is a meal occasion, later in the morning, which incorporates breakfast and lunch. 
Measure, knife skills (bridge and claw), deseed, zest, beat, grill, shallow fry, mix,  toast, layer, spread and skewer.
Nutrition information per 100g/serving: Energy 852/1874kJ, protein 8.7/19.2g, carbohydrate 16.6/36.6g, carbohydrate of which sugars 1.6/3.5g, fat 11.8/26.0g, saturated fat 2.8/6.1g, dietary fibre 0.8/1.7g, salt 1.2/2.7g, iron 1.3/2.8mg