Get ready for a flavor explosion with this Tabchilli Hot Sauce Omelet Toast recipe! It's the perfect combination of crispy buttered
sourdough, a spicy and savory tab omelet topped with creamy garlic aioli, thyme-roasted sweet potatoes, buttery portobello
mushrooms, and a spicy tomato sauce.
Garnished with grated parmesan cheese, avocado slices, and mixed herbs, it’s a dish that satisfies all your cravings. Perfect for brunch, breakfast, or even dinner, this recipe is sure to become a new favorite!
![Tabchilli Hot Sauce Omelet Toast](https://tabchilli.com/wp-content/uploads/2023/01/crop-1-edited-2.png)
Recipe: TABCHILLI HOT SAUCE Omelet Toast
Amount Produced: 1 PORTION
Ingredients:
- 1 portion Tab Omelet (Recipe Below)
- 1 slice of Buttered Sourdough
- 20g Garlic Aioli (Recipe Below)
- 30g Thyme Roasted sweet potato (Recipe Below)
- 15g Butter roasted portobello (Recipe Below)
- 10g Grated Parmesan Cheese
- 50g Spicy Tab Tomato Sauce (Recipe Below)
- 1 half Slice of Avocado
- Mix Herbs (garnish)
Procedure:
- Toast the sourdough bread in butter and cook your tab omelet in a non-stick pan.
- Assemble the dish by placing the bread on a plate, spreading the garlic aioli on top, and adding the avocado slices. Place the tab omelet on top, and glaze the tomato sauce over the omelet. Sprinkle-grated parmesan cheese and garnish with mixed herbs.
Spicy Tab Tomato Sauce
Amount Produced: 1.1kg
Ingredients:
- 100g Onion white (small diced cut)
- 20g Red chili
- 15g fresh ginger
- 10g Garlic
- 200g White vinegar
- 350g White sugar
- 800g Canned tomatoes
- 10g Salt
- 10g Cracked pepper
- 5g Olive oil
Method:
- Roughly chop the onion, chili, garlic, and ginger and blend into a rough paste in a food processor.
- In a pot, sauté the paste for 2 minutes with olive oil, and then add the white vinegar, sugar, salt, and pepper. Bring to a boil.
- Strain the juice out of the canned tomatoes and add it to the boiling mixture. Reduce by 1/3, around 40 minutes.
- Add the rest of the canned tomatoes and cook for a further 45 minutes to an hour until thick and shiny.
Recipe: Garlic Aioli
Amount Produced: 550g
Ingredients:
- 1 cup Bon soy milk
- 10g Garlic chopped
- Pinch Salt
- 1/4 tsp White pepper powder
- 3 tbsp white balsamic
- 2 tsp dijon mustard
- 2 tbsp lemon juice
- 200g veg oil or corn oil
Method:
- Add all items except for the vegetable oil into a tall blender and blend on low speed for around 1 minute.
- Slowly pour the vegetable oil into the blender. This should take around 3 to 4 minutes. Pouring the oil in slowly will ensure that the aioli becomes nice and thick.
Recipe: Thyme Roasted Sweet Potato
Amount Produced: 1 portion
Ingredients:
- 20g Sweet potato (sliced)
- 1g thyme (fresh)
- 8g olive oil
- 1g salt
- 1g pepper
- 1g smoked paprika
Procedure:
- Preheat your oven to 375F (190C).
- In a mixing bowl, toss together sliced sweet potato, olive oil, thyme, salt, pepper, and smoked paprika.
- Spread the mixture in a single layer on a baking sheet.
- Roast in the preheated oven for 20-25 minutes, or until tender and lightly golden brown.
Recipe: Butter Roasted Mushroom
Amount Produced: 1 portion
Ingredients:
- 20g Portobello mushroom (sliced)
- 1g salt
- 1g pepper
- 5g olive oil
- 1g thyme
- 5g butter
Procedure:
- Preheat a skillet over medium-high heat.
- In a mixing bowl, toss together sliced mushrooms, olive oil, thyme, salt, and pepper.
- Once skillet is hot, add the mushroom mixture and cook for about 5-7 minutes, or until tender and lightly golden brown.
- Once mushrooms are cooked, add the butter to the skillet and toss the mushrooms to coat them in the butter.
- Serve and enjoy!
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