I was recently asked to attend a roundtable meeting talking all about the future and the history of breakfast in the UK. It’s quite strange to see how much has changed about the way we eat our breakfast in 2015.
Comparatively very few people seem to sit and eat breakfast as a family in today’s supposedly hectic world. And in fact, most people look for a quick-fix as they head out the door, or simply skip breakfast all together. For me this is a shame, as breakfast is such an enjoyable meal, and for most people it’s also a great way to wake up and top up the body with essential nutrients needed for energy, motivation and concentration for the rest of the morning.
SR Nutrition has teamed up with Barbora Stiess from The Devilled Egg to bring you some fab recipes, starting this week with: Breakfast!
So whether you are looking for an indulgent brunch dish or a swift Monday morning breakfast to fuel you through the day, this is the dish. Barbara recommends you use artisan sourdough bread if possible; research has suggested that traditional methods of bread making, such as the sourdough being fermented before baking, may make this type of bread easier to digest.
Poached Egg and Smashed Avocado on Toast
Serves 1
Takes under 10 minutes to prepare
You will need:
Slice of spelt sourdough
1/2 an avocado
Pinch of chilli flakes
Freshly ground pepper
Pinch of salt
White wine vinegar
1 Free Range egg
Chopped coriander leaves
Pinch of coriander seeds (optional, but brings a really unusual flavour to the mix)
1/2 lime
Method:
- Bring a small pan of water with a glug of white wine vinegar to a gentle boil
- Toast your bread
- Toast the coriander seeds in a dry pan until they release itโs aroma
- Crack the egg into the water and poach for 3 minutes until the white is set and the yolk is still runny and soft to the touch
- Spoon the avocado flesh onto the toast and mash with a fork, squeeze lime juice over the it and sprinkle with the chilli flakes
- Top with the egg, chopped coriander leaves, seeds and a little grated pepper