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
Ingredients

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

Methodbased on 1 serving
1

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.

2

While eggs are cooking, combine tomato mix ingredients in a small bowl.

3

Spread cheese on toast and top with rocket, tomato mix and eggs. Season with salt and pepper to serve.

Nutritional Informationper serving

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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