June 23, 2017

Veggie Breakfast

Veggie-Breakfast

On an every day basis, I’m definitely more into eating a sweet breakfast and I tend to rotate between porridge, overnight oats, smoothie bowl or granola, plus the weekend specials such as pancakes or waffles. Back when I lived in the UK, the full English breakfast was what my mates used to have most weekends, but I never really got into it, as the veggie versions of the full English often didn’t match my expectations. Once in a while however, I do love something on the savoury side of things for breakfast, and I have found memories of egg baps on camping weekends and mighty avocado on toast before going to teach yoga.

Here, I’ve gathered in a plate what, to me, makes a perfect savoury veggie breakfast. It is also totally fitted for a weekend brunch or if you’re after a light lunch. Other delicious topping options could include chilli flakes, za’atar or fresh herbs. If you’re not into poached eggs, you could very well replace it with a fried egg or soft boiled egg.

What about you, are you more into sweet or savoury breakfasts? Do you have any favourite combos?

With love x

Veggie-Breakfast

Veggie Breakfast – serves 2
•1tbsp olive oil + extra to drizzle
•2 large handfuls cherry tomatoes
•Salt and pepper
•2 large slices wholemeal sourdough bread, toasted
•1 avocado, peeled and stoned
•A squeeze of lemon juice
•2 large eggs
•2tbsp hummus
•1 small spring onion, finely sliced
•50g feta, crumbled

1. Heat the olive oil in a small saucepan/skillet on a medium heat. Add the cherry tomatoes and leave them to cook for 5-10min, shaking the pan every so often, until the tomatoes start to burst. Season with salt and pepper and serve onto two plates.
2. Mash the avocado with a squeeze of lemon juice and spread it onto the bread slices.
3. Bring a small saucepan of water to the boil. Break one egg in a slotted spoon placed over a small bowl and shake the excess water off the egg before plunging it into the boiling water. Repeat with the other egg and cook for three minutes. Take them out of the water with the slotted spoon and serve onto the plate alongside the tomatoes, avocado toast and hummus.
4. Season with salt and pepper and a drizzle of olive oil and top up with spring onion and feta. Serve.

Petit Dej Veggie – pour 2 personnes
•1cs d’huile d’olive + extra
•2 grosses poignées de tomates cerise
•Sel et poivre
•2 grandes tranches de pain au levain complet, grillées
•1 avocat, pelé et dénoyauté
•Un trait de jus de citron
•2 gros œufs
•2cs d’houmous
•1 petit oignon nouveau, émincé
•50g de feta, émiettée

1. Faire chauffer l’huile d’olive dans une petite poêle à feu moyen. Ajouter les tomates cerise et les faire cuire 5-10min jusqu’à ce qu’elles commencent à  se fendre. Assaisonner de sel et poivre et mettre dans des assiettes de service.
2. Ecraser l’avocat avec un trait de jus de citron et l’étaler sur les tranches de pain.
3. Porter une petite casserole d’eau à  ébullition. Casser un œuf dans une écumoire placée au dessus d’un petit bol et égoutter l’excès d’eau présent dans l’œuf avant de le plonger dans l’eau bouillante. Répéter avec l’autre œuf et faire cuire 3min. Sortir les œufs de l’eau avec l’écumoire, bien les égoutter et les placer sur les assiettes de service avec les tomates, les toasts à  l’avocat et l’houmous.
4. Assaisonner le tout de sel et poivre, arroser d’un filet d’huile d’olive et parsemer d’oignon nouveau et de feta. Servir.

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