A breakfast sandwich for meat lovers

Ingredients:

• 2 tsp rapeseed oil (canola)
• 140 g raw pork sausage without casing
• 2 large eggs
• 1.5 tbsp. cream cheese at room temperature
• 1 tbsp finely chopped fresh chives
• 1 tbsp finely chopped fresh cilantro
• 1 tbsp finely chopped fresh parsley
• 1 slice sharp cheddar
• A quarter of an avocado, sliced ​​into 0.5 cm thick slices.

Preparation:

1. Heat oil in a small nonstick skillet over medium heat. Divide the sausage in half and form each piece into a thin 10 cm patty. Add the patties to the skillet and fry until golden brown, about 2 minutes per side. Transfer to a paper towel-lined plate. Set the skillet and the rendered fat aside.
2. Beat eggs with cream cheese, chives, cilantro, parsley, salt and pepper.
3. Heat the frying pan with the fat over medium heat. Add the eggs and stir for the first 30 seconds with a silicone spatula, breaking up any large pieces. Stop stirring and cook the eggs for another 30 seconds (they will still be wet on top), then transfer them to a plate. Flip them back into the pan so the uncooked side is facing down. Place a slice of cheddar on one side. Cook until the omelet is set but still soft, another 30 seconds to 1 minute.
4. Place the patty on a plate. Using a silicone spatula, fold the omelet in half, then in half again, and transfer it to the patty on the plate. Top with avocado slices and cover with the second patty.