This is my go to slow releasing breakfast but also makes the perfect quick and easy meal option for lunch and supper.
1 ripe avocado
a bunch of spinach or kale
optional: mixed seeds
1 slice of wholewheat, soughdough or rye bread, toasted.
- Poach or boil the egg.
- Lightly steam the spinach or kale leaves for a minute.
- Slice the avocado into two, and mash each half onto the slice of toast.
- Place the spinach leaves onto the toast.
- Place the egg on top of the avocado, drizzle a touch of olive oil, pepper, the crushed chillies and a dusting of mixed seeds.