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Avocado and spinach on a rustic midi whole wheat rose bun

Avocado and spinach on a rustic midi whole wheat rose roll from Pastridor.

Ingredients

4units.itemsPastridor rustic midi whole wheat rose bun
200gBaby spinach
8units.itemscrispy fried vegetarian bacon
2units.itemsAvocado
0.5chili flakes
4Hollandaise sauce
Lime juice
chopped chives
2cooking butter

Preparation

  1. Sauté the washed young spinach leaves in a little butter and season with some salt and pepper. Let drain briefly.
  2. Heat the hollandaise sauce au bain-marie or make it yourself.
  3. Bake the Pastridor rustic midi whole wheat rose roll straight from the freezer for 4 minutes in a preheated oven at 220 degrees.
  4. Halve the rose roll lengthwise.
  5. Top the bottom half of the rose roll with a generous spoonful of sautéed spinach.
  6. Slice the avocado and sprinkle with lime juice before placing on the spinach.
  7. Place two strips of vegetarian bacon on top.
  8. Spoon some of the warm hollandaise sauce over it.
  9. Season with salt and pepper and garnish with some chopped chives.
  10. Close the rustic whole wheat rose roll and serve.