Simple Avocado & Eggs on Sourdough Toast with Nigella Seeds & Purple Sauerkraut
I absolutely love the simplicity of this delicious savoury dish, it is so quick to make (which always helps when working from home) and quite literally keeps me full all afternoon without reaching for the snacks. It contains a wonderful balance of healthy fats from the avocado and complete protein from the egg, whilst the sauerkraut is rich in all-important fibre and probiotics. This is delicious on sourdough, rye or any slice of your favourite bread!
Servings: 1 Time: 10 minutes
Ingredients
1 or 2 eggs
1 slice sourdough bread, toasted
1/2 avocado, sliced
squeeze lime
pinch of salt
2 tbsp sauerkraut (or kimchi would be delicious!)
nigella seeds
pumpkin seeds
Method
1. In a saucepan, put the eggs on to boil to your desired consistency (6 minutes seems to be perfect for the runny yolk).
2. Meanwhile, slice the avocado and squeeze over a little lime juice and a sprinkle of salt.
3. Toast the bread, drizzle over a generous amount of extra virgin olive oil, add the slices of avocado.
4. Once the eggs are ready, run them under cold water, remove the shell and cut gently in half. Place these on top of the avocado and sprinkle with some nigella seeds.
5. Spoon two generous spoonfuls of sauerkraut on the plate and finish with some pumpkin seeds.
