...and embarrassingly easy. You basically just chuck everything on a plate and it doesn't even have to be neat and tidy (as my photos demonstrate..).
It is a light and healthy recipe and so full of goodness, perfect for a lazy weekend brunch or even a week day breakfast treat.
Recipe:
(Serves 2)
3 radishes, thinly sliced
1 yellow tomato, thinly sliced
1 avocado, peeled, sliced & tossed in lemon juice to stop browning
8 GF buckwheat crispbreads (I use Amisa)
4 eggs
20g feta
A few chives
Freshly ground black pepper
A big pinch of cress
1 lime, halved
Bring a pan of water to the boil then, using a slotted spoon, lower in the eggs. Cook for exactly 6 minutes. Once cooked, transfer to a bowl of ice cold water and allow to cool.
Meanwhile, lay out the crispbreads. Top with some avocado, radishes and tomato slices.
Peel the eggs and slice them in half. Add to the crispbreads and top with a sprinkling of crumbled feta, some freshly ground pepper and the chives. Serve with a squeeze of lime.
Bring a pan of water to the boil then, using a slotted spoon, lower in the eggs. Cook for exactly 6 minutes. Once cooked, transfer to a bowl of ice cold water and allow to cool.
Meanwhile, lay out the crispbreads. Top with some avocado, radishes and tomato slices.
Peel the eggs and slice them in half. Add to the crispbreads and top with a sprinkling of crumbled feta, some freshly ground pepper and the chives. Serve with a squeeze of lime.
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