A colorful omelette filled with veggies, creamy feta and fresh herbs. The secret to creating a perfect recipe is using the best ingredients, preferably from your local farmer’s market. Feel free to experiment once again while keeping the same proportions: switching up the feta for mozzarella, changing the spinach to arugula, etc.
INSTRUCTIONS
- Start by mashing 1⁄2 of a ripe avocado with a fork, combining it with a tsp of freshly squeezed lemon juice (or lime), a pinch of paprika and salt/pepper to taste. Avo toasts are delicious when chunky, but you are welcome to enjoy a texture of your preference (avo cream can be reached with the help of a blender).
- Toast your slice of sourdough (rye is another favorite amongst many) and make sure it’s quite thick so that all.
- Ingredients create nice layers on top without “sogging” the bread.
- Spread the avocado mix over the bread, top it with crumbled feta and sprouts/greens. Slice the cherry tomatoes and the hard boiled egg in half, arranging them on the toast, as you like (leaving the egg yolks a little “runny” creates that “poached egg effect”).
- Finish off with a sprinkle of pomegranate seeds, kale chips and a drizzle of olive oil & your best balsamic vinegar. Breakfast is served!
Ingredients:
Serves 1