Breakfast Bruschetta
PREP 5 MIN•COOK 5 MIN
Because sometimes the simplest of dishes are the most delicious. Bruschetta in the morning will make you wonder why you haven’t been doing breakfast like this all along.
GF
NS
NF
V
Number of servings
2
4 large eggs
2 tsp white vinegar
4 tbs cottage cheese
2 thin slices (40g ea) wholegrain bread (or gluten free) toasted
1 cup rocket
salt & pepper, to taste
Tomato Mix
1⁄4 avocado (medium) diced
100g cherry tomatoes halved
4 tsp balsamic vinegar
2 garlic cloves crushed
Bring a small saucepan of water to the boil, reduce to a gentle simmer and add vinegar. Stir in a circular motion to create a vortex and gently crack eggs into the water and cook for 4 minutes. Remove with slotted spoon, pat dry.
While eggs are cooking, combine tomato mix ingredients in a small bowl.
Spread cheese on toast and top with rocket, tomato mix and eggs. Season with salt and pepper to serve.
Energy (kJ)
1437 kJ / 343 cals
Protein
22.3 g
Fat
18.4 g
Sat. Fat
5.6 g
Carbs
19.2 g
Sugar
5.3 g
Fiber
4.1 g
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