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Hazelnut Nutella

Recipe:

Hazelnut Nutella

The healthy version of Nutella, so good most people can’t even tell the difference. Enjoy it on toast or with the pancakes that are in this course!

Makes 250g (approx.)
Total Time: 10min

Ingredients

  • 250g of raw hazelnuts
  • 60ml of maple syrup or sweetener of choice
  • 50g of raw cacao powder
  • 50ml of filtered water
  • 60ml of melted coconut oil
  • 2g of vanilla bean paste
  • Pinch of sea salt

Method

  • Place all of the ingredients into your high-speed blender or food processor and blend on high, until smooth and creamy.
  • Use the tamper or spatula, or stop the machine periodically and scrape down the sides of the container to make sure the whole mix is blending together.
  • Transfer to a sealed container, and store in the fridge.

Equipment needed:

High speed blender or food processor, spatula or blender tamper, mixing bowl, spoon

Additions:

You can quite easily play around with the flavour in this recipe depending on your taste. You could add cinnamon or even a little bit of chilli if you are a chilli chocolate fan

Top Tips:

To melt the coconut oil boil the kettle and pour some hot water into a bowl, stand the coconut oil jar into the water and allow it to melt slowly.

Download Recipe PDF

Hazelnut Nutella

The Berry Compote

Recipe:

The Berry Compote

This simple to make berry compote recipe is great and I use it so much in so many of my dishes. It works perfectly as a topping to things like pancakes or even as a jam or garnish for desserts. Its also a great breakfast condiment for yogurt and granola

Makes 1 medium jar
Total Time: 25 minutes

Ingredients

  • 400g of mixed fresh or frozen berries
  • 25g light brown sugar / coconut palm sugar

Method

  • Place the berries in a small saucepan over a low heat with the brown sugar and bring to a simmer (if using fresh add the 100ml of water here too)
  • Cook the fruit for around 20-30 minutes until soft, then remove from the heat and allow to cool

Equipment needed:

Thick based saucepan, wooden spoon, tablespoon

Additions:

If you are using fresh berries for this recipe you will need a little extra liquid. Use 100ml of water or fruit juice.

Download Recipe PDF

The Berry Compote

Sweet Potato Rosti

Recipe:

Sweet Potato Rosti

These are great as an alternative to bread especially in a big veggie breakfast. I like mine to be nicely browned on the out side and real crispy.

Makes 12 Rostis
Total Time: 15min

Ingredients

  • 2 medium sweet potatoes
  • 1 small red onion
  • 1/4 of a green pepper
  • 2 teaspoons of cornflour
  • 2 tablespoons of gluten free flour
  • Thumb size chunk of fresh ginger (10g)
  • Small pinch of chilli flakes
  • Small handful of fresh coriander (10g)
  • Salt to season
  • 10ml olive oil

Method

  • Peel and grate the sweet potatoes into a bowl
  • Squeeze the grated potato to remove any excess water
  • Mix all of the other ingredients together in a bowl until fully combined
  • Heat a pan over medium-low heat with a little olive oil
  • Shape spoonfuls of the sweet potato batter into round rosti shapes
  • Fry and flip until golden brown on both sides.
  • Serve hot straight away

Equipment needed:

Grater, mixing bowl, frying pan, spoons, chopping board, chefs knife

Additions:

Chilli is a great little kick – give it a little bit more if you like it!

My Top Tips:

Always try to use a non stick pan when making rostis.

The more liquid you can get out of the potato at the beginning the better the rostis will be. Try to do this in a clean tea towel if you can.

Download Recipe PDF

Sweet Potato Rosti

Mushrooms and Peas

Recipe:

Mushrooms and Peas

Perfect for any time any day. One of my all time favourite go to dishes. I just love this combo and I love mushrooms. On toast or even up the quantities and have it without if you don’t want the bread!

Makes 1 Portion
Total Time: 15min

Ingredients

  • 1 large portobello mushroom
  • 1/2 a red onion
  • 1 clove of garlic
  • 2 spring onions
  • 100g frozen peas
  • 10ml of GF soy sauce
  • Bread of choice (If i’m having bread I normally go for two slices of nice fresh rye)
  • Olive oil

Method

  • Pre heat the oven to 180oc
  • Finely slice the red onion and garlic
  • Place the frying pan on to a high heat with a little oil and add your onions and sweat them down for two minutes and then add in the finely chopped garlic and cook for another two minutes
  • Add the soy sauce
  • Turn down the heat to a slow medium heat
  • Slice the mushroom, leaving them quite thick and add them to the pan
  • Finely slice the spring onions and add them to the pan
  • Place the mix into the oven for 5 minutes to finish cooking the mushrooms
  • Whilst its in the oven place the bread (if using) on to toast
  • Remove the pan and add the peas last minute and let them warm through in the pan but not on the heat
  • Place the bread on to the plate and top with the mushroom mix
  • If you are adding place the poached eggs on top

Equipment needed:

Chopping board, Chefs knife, Bread knife, Oven, Frying pan

Additions:

Toast or not to toast – you choose. If you go without i recommend at least doubling the quantities or the mushrooms and everything else for a nice full dish, if you choose to go with toast then you will need less.

Poached eggs are always a winner with this especially for a big breakfast.

My Top Tips:

If you are placing the whole of the pan into the oven make sure that it does not have plastic handles. If it does then place it onto a tray first.

Download Recipe PDF

Mushrooms and Peas

Buckwheat Bread with Sun Dried Tomatoes and Thyme

Recipe:

Buckwheat Bread with Sun Dried Tomatoes and Thyme

This is a wonder loaf! It’s completely wheat, gluten, grain and dairy free yet is still a great tasty loaf of bread. Almost unbelievable right? Trust me, this is a must. Being freezer friendly also means you can make it in bigger batches so it lasts longer

Makes 1 Loaf / 18 Slices
Total Time: 1hr 10min
Prep: 10min
Cooking Time: 1hr

Ingredients

  • 1kg of fine buckwheat flour
  • 10g of gluten-free baking powder
  • 100ml of coconut or nut milk
  • 10ml of cold pressed coconut oil (or rapeseed oil)
  • 50g finely chopped sun-dried tomato
  • 5g fresh chopped thyme
  • 500ml of tap water
  • Pinch of Himalayan pink salt

Method

  • Place the flour, baking powder, salt, chopped sundries tomatoes and fresh chopped thyme into a large mixing bowl and mix all of the ingredient together
  • In another bowl, mix the milk and oil (melt coconut oil first if using it so that its in liquid form)
  • Pour this to the flour mix followed by half the water
  • Combine well, needing it by hand
  • Slowly pour in the rest of the water, this will finish as a very wet dough
  • Line a baking with tin with foil and spread the bread dough to cover the entire tin
  • Pre-heat the oven to 180C
  • Place the loaf in and bake for 50 minutes (turning half way through)
  • After 50 minutes remove the loaf from the oven
  • Turn it upside down onto a baking tray, remove the foil and bake for a further 10 minutes to make sure the bottom is baked and the loaf is cooked all the way through
  • Remove from the oven and allow to cool

Equipment needed:

Chopping board, Chefs knife, Measuring jug, Scales, Loaf tin, Baking paper

Additions:

This recipe offers you the chance to get creative. Here, we use sun-dried tomato and thyme but you can use any flavouring that you like. One that I have used include a curried buckwheat bread by just adding curry powder, mixed herbs, rosemary and sea salt, smoked paprika and caramelised red onions. Give it a go and see what you can create for yourself.

My Top Tips:

If you wanted a slightly lighter bread then you can leave out half of the buckwheat flour for a spelt flour. This will mean it’s not wheat free, so if you are avoiding wheat then stick to the above recipe as it can create a different texture to the bread.

Flaxseed Eggs

Recipe:

Flaxseed Eggs

A flax egg is a vegan egg substitute, that is made up of ground flax seeds and water. It’s 100% natural, vegan, gluten free, paleo, whole30…it falls perfectly into any category of food that you’re eating. P.S. allergic to flaxseed meal? No worries, I get more into what you can substitute later.

So what are flaxseeds? To get into a little bit of science, flaxseeds come from the flax plant. Flaxseeds are insanely nutritious seed that you should probably start putting in everything you eat! They are very high in fibre, aid with digestion, and have a slightly nutty taste. You can even buy flaxseed oil. Flaxseeds can be brown and golden brown in colour.

You can general use the ratio 1:1 flax eggs to real eggs in:
-pancakes
-muffins
-quick breads
-burgers
You can also make flax eggs with chia! Substitute the chia seeds equally, grind the chia seeds, and use them similarly.

Makes 1 Egg
Total Time: 5min

Ingredients

  • 1 tablespoon flaxseed meal
  • 3 tablespoons water

Method

  • To make a flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of water.
  • Mix together, and let sit in your fridge for 15 minutes to set up and thicken. It’s that easy. You could leave it up to 30 minutes if you want. Sometimes I even stick it in my freezer for 10 minutes.
  • The mixture will begin to thicken and get goopy (like an egg) – and you have your flax egg! It’s kind of crazy how easy it is to make. For two flax eggs, just double, and so on.
  • If you only have whole flaxseed just whiz it up in a blender to grind it to a powder

Equipment needed:

Small mixing bowl, Spoon, Blender if you need to mill the flaxseed first

My Top Tips:

Do not taste this raw, just like you wouldn’t eat a raw egg. You won’t be able to taste the difference in your baked goods at all. I’ve used flax seeds numerous times in brownies, cakes, pancakes, muffins and quick breads. That’s one of the great things about it! Plus, you get tons of nutritional benefit with no weird taste.

Health Benefits of Flaxseeds:

  • 3 grams protein per serving
  • High in fibre
  • High in omega-3 fatty acids
  • Aids with digestion

Download Recipe PDF

Flaxseed Eggs

Quinoa & Blueberry Flapjacks

Recipe:

Quinoa & Blueberry Flapjacks

This recipe is delicious and created almost by accident when I had some leftover quinoa and needed to do something with it. Those kind of creations are always the best. It’s soft, naturally sweet and super satisfying. You must try this one, you will see on the addition that I often use this as an amazing breakfast dish.

Makes 1 Load / 18 Slices
Total Time: 50min
Prep: 15-20min
Cooking: 25-30min

Ingredients

  • 135g of rolled oats
  • 185g of cooked quinoa
  • 70g coconut palm sugar
  • 3 tbsp of flaxseed eggs (these will need to be pre-made at least an hour before. You can find the recipe in this module.)
  • 3 medium ripe bananas
  • 1 lemon (cut in half and juiced)
  • 1 tsp of baking powder
  • 50g of whole linseed
  • 2 tbsp of almond butter
  • 5ml of vanilla bean paste
  • 200g of fresh blueberries
  • Pinch of Himalayan pink salt to season the mix
  • 10ml Cold pressed rapeseed oil

Method

  • Preheat oven to 180 degrees.
  • Using two mixing bowls; one for the dry ingredients and one for the wet, place the oats, quinoa, coconut palm sugar, linseed, baking powder and a pinch of salt.
  • In the second bowl, peel and add the bananas and the juice of the lemon. Mash the bananas in the bowl with the end of a whisk, add the flaxseed eggs and whisk together. Then add vanilla paste and nut butter and whisk further before combining the wet ingredients with the dry and then fold into the blueberries.
  • Prepare a loaf tin by coating with cold pressed linseed oil and cutting a piece of baking paper to size to aid with the removal.
  • Add the mixture to the tin and smooth evenly with a spoon.
  • Place in the oven for 25 – 30 minutes at 180 degrees.
  • Turn out of the tin, slice and serve.

Equipment needed:

Large loaf tin, Baking parchment, 2 Medium mixing bowls, Fork or whisk for mashing, Tablespoons, Oven, Cooling rack

Additions:

This flapjack is great on its own but it can be used as a loaf and accompany it with things like nut butters or tahini and serve it with fresh berries even yogurt for a great breakfast dish.

My Top Tips:

Lining the loaf tin with the baking parchment will help you remove the flapjack from the tin once it is cooked. Before you place the baking parchment in make sure you lightly oil the loaf tin with olive oil –– this will help it just slide out smoothly and avoid breaking or sticking.

Do try and use fresh blueberries for this recipe rather than frozen ones, when frozen ones defrost they will shrink causing gas in the flapjack. Fresh blueberries will go really soft in the flapjack giving it a great texture.

Download Recipe PDF

Quinoa & Blueberry Flapjacks

Quinoa Breakfast Bowl

Recipe:

Quinoa Breakfast Bowl

The quinoa breakfast bowl is a protein rich and asian inspire bowl. its makes a great brunch/lunch dish and works as a warm salad too. Totally vegan and gluten free. Super quick and easy to make. Great 10minute meal

Makes 2 Portions
Total Time: 30min
Prep: 15min
Cooking: 15min

Ingredients

  • 250g of cooked quinoa
  • 10ml of tamari or soy sauce
  • 10ml of sesame oil
  • Juice of half a lime
  • 1 x clove garlic
  • 2 x spring onions
  • 1 x head of pak choi
  • 6 x shitake mushrooms
  • 6 x button mushrooms
  • 1 x small red onion
  • 1 x small red chilli (de-seeded)
  • 1cm chunk of fresh ginger
  • 30g of fresh coriander
  • Small pinch of pink Himalayan salt
  • Small pinch of ground black pepper
  • White wine vinegar (for poaching eggs)
  • Water (for poaching eggs)

Method

  • Finely chop pak choi, red pepper and mushrooms and add to the mixing bowl
  • Finely slice spring onions, peel and chop ginger, mince the garlic, finely slice half the red chilli, half the red onion and the coriander.
  • Using a frying pan on a high heat, add sesame oil, red onion, ginger, garlic and chilli.
  • Once the onions are soft, add in spring onions, season with salt and pepper and add the vegetables in the mixing bowl.
  • Once cooked down, add in tamari and lime juice and stir. Cook for two more minutes, before adding in quinoa.
  • Garnish with chopped coriander and chilli.

Equipment needed:

Small sauce pan, Wooden spoon, Tablespoon, Teaspoon, Serving bowl

Top Tips:

When you have cooked the quinoa, always season with salt and pepper at the end and coat with a little cold pressed oil before leaving it to cool. This will make sure that it stays light and fluffy and doesn’t stick together too much.

Download Recipe PDF

Quinoa Breakfast Bowl

Bircher Muesli

Recipe:

Bircher Muesli

Super healthy and super filling breakfast, full of goodness. A real quick and easy breakfast option. This is my basic recipe but you can chop and change how ever you feel is right – Maybe try it with some fresh fruit and berried in it too!

Makes 1 Bowl / 1 Portion
Total Time: 25min not including soaking time
Prep: 10min
Serving: 15min

Ingredients

  • 40g of gluten free muesli – My recommended is alway Primrose Kitchen Carrot and Cinnamon Muesli, its ready to go and the best out there. (normal rolled oats are also fine and will still make a great tasting breakfast)
  • 10g whole almonds (chopped)
  • 15g of chia seeds
  • 1 whole large golden delicious apple
  • 1 whole chopped banana
  • 180ml homemade almond milk or KOKO coconut milk
  • Pinch of Pink Himalayan salt
  • 10ml of coconut nectar syrup – You could also use agave of maple syrup here for the sweetener if you don’t have coconut nectar
  • 1 teaspoon of ground cinnamon
  • Vanilla extract or powder

Method

  • Soak the muesli and the chia seeds in all of the home made almond milk (check out my home made almond milk recipe if you don’t already make it). Or use KOKO coconut milk if you are short on time
  • Add in the ground cinnamon, chopped almonds, vanilla and coconut nectar or sweetener of choice
  • Leave this to soak for at least 10 minutes, longer if you can to make sure the chia seeds have time to absorb all of the liquid.
  • Fine chop the apple and banana then add it into the mixing bowl with the rest of the muesli mix.
  • Finish it off with a little pinch of salt, tasting as you go to get it just how you like. I like mine with loads of cinnamon!!

Equipment needed:

Chopping board, Chefs knife, Spoon, Mixing bowl, Serving bowl

Additions:

If you want your bircher muesli a little more creamy then you could add a tablespoon of either natural or coconut yogurt. This will add a great texture and flavour to the muesli.

My Top Tips:

For better presentation on this dish go for height. Especially with the apple batons you can get great height with them and make this dish look great.
This is a really good base recipe – try and have a play around with this your self and invent your own flavour combos. Swap out the dried fruits maybe and add different ones, Try adding some fresh berries. Its great how it is but I want to encourage people to get creative and play around with this. Make sure you send me your new combos and creations I would love to see them.
Always having a pot of mixed seeds to hand in your kitchen can be a great garnish for many things. I make up a little mix using: black sesame, sunflower, flaxseed, hemp seeds and chia seeds. Even add them into things for extra nutrients as I did in this video.
If you are using just normal rolled oats for this recipe instead of the primrose kitchen muesli then just toast the lightly in the oven for for 5 minutes on 180oc this will give the muesli that extra bit of awesome nutty flavour.

Download Recipe PDF

Breakfast Bircher Muesli

Cinnamon and Tahini Porridge

Recipe:

Cinnamon and Tahini Porridge

Not just any bowl of porridge. This recipe is sweet and so creamy. The tahini adds so much flavour and texture to this porridge and also means that this recipe is packed full of protein, omega 3 and 6, calcium and good fats. The perfect way to start the day keeping you full and satisfied for a long time or as a post workout breakfast.

Makes 1 Bowl / 1 Portion
Total Time: 15min
Prep: 5min
Cooking: 10min

Ingredients

  • 45g of rolled oats
  • 200ml of nut milk (I use almond or coconut but the choice is yours)
  • 1 level tablespoon of tahini (30g)
  • 10g of whole almonds
  • 1/2 a teaspoon of ground cinnamon
  • 1 level tablespoon of honey or sweetener of your choice
  • small pinch of sea salt

Method

  • Put the oats, nut milk and tahini in the saucepan over medium heat and mix well, bringing it up to heat.
  • Bring porridge to the boil and reduce to a simmer for 4-5 minutes. Stir regularly until the porridge is cooked and creamy.
  • Add in the honey, cinnamon and sea salt.
  • Spoon the porridge into the bowl and top with chopped almonds and a little extra drizzle of honey, and the banana too if you are using it.

Equipment needed:

Small sauce pan, Wooden spoon, Tablespoon, Teaspoon, Serving bowl

Additions:

Banana is amazing with this. Either add the banana at the beginning or slice and place it on the top after the porridge is cooked

Top Tips:

Tahini has quite a strong flavour, especially when it is in porridge. I’m love tahini but if it isn’t for you then replace the tahini with almond butter or a more subtle nut or seed butter. Alternatively, you can leave it out completely and enjoy the porridge on its own.

Download Recipe PDF

Cinnamon and Tahini Porridge

Passion Fruit and Raspberry Overnight Oats

Recipe:

Passion Fruit and Raspberry Overnight Oats

Overnight oats are a great way to enjoy oats in there raw form. Soaking them will make them easier to digest. Overnight oats are a great way to pre prepare a breakfast. Just make it the night before and grab from the fridge in the morning.

Makes 1 Bowl / 1 Portion
Total Time: 15min
Prep: 15min

Ingredients

  • 40g of rolled oats
  • 5ml of lemon juice
  • 2 tablespoons of greek yogurt (use coconut yogurt if making this vegan
  • Tiny pinch of vanilla powder
  • 1/2 a teaspoon of ground cinnamon
  • 1 heaped teaspoon of chia seeds
  • 10g of desiccated coconut
  • 60g of fresh raspberries
  • 1/2 of a whole passion fruit
  • 100ml of almond milk. Homemade is preferable.

Method

  • Firstly, make the nut milk! Check out my recipe for my Home Made Almond Milk.
  • Place the oats into the small mixing bowl with the lemon juice, vanilla, cinnamon, chia seeds, coconut and homemade nut milk.
  • Soak overnight and then before serving add in the yogurt and the raspberries and mix in well so that the raspberries begin to break up and mix through the oat mix.
  • Place into a bowl or jar to serve and top with the contents of half a passion fruit. Cut the passion fruit into half through the middle and scrape out the contents with a teaspoon.

Equipment needed:

A small mixing bowl, Kitchen spoons, Chopping board, Chefs knife, Container to store overnight

Top Tips:

Overnights oats will be good for two days but in most cases no more. I will often make up a big jar of the dry mix so it’s there ready and waiting for me to add the milk and the fruit. A good little time saver.

It’s called overnight oats but this recipe will be good to eat in 4-5 hours, if you don’t have time for prepping the day before.

Make sure you soak your oats before eating them as this will increase the digestibility of oats, enabling the nutrients found in the grain to be better absorbed by the body. Oats, like all grains, contain phytic acid, which can inhibit the proper absorption of minerals link zinc and iron.

Avocado, Pumpkin Seeds, Pomegranates and Feta on Toast

Recipe:

Avocado, Pumpkin Seeds, Pomegranates and Feta on Toast

This is a great variation on our simple avocado on toast. The pomegranate seeds provide a zingy, fresh flavour, the pumpkin seeds a crunch and the feta cheese with the avocado, just makes it.

Perfect for a quick easy breakfast or lunch.

Makes 1 Portion
Total Time: 10min
Prep: 5min
Serving: 5min

Ingredients

  • Fresh bread; I normally use a really good sourdough, spelt or rye bread
  • 1/2 a ripe avocado
  • 10g of pomegranate seeds
  • 10g of whole pumpkin seeds
  • 25g of feta cheese
  • 5ml cold pressed rapeseed oil
  • pinch of sea salt

Method

  • Pre heat the oven to 180°c
  • Place the pumpkin seeds onto the baking tray and drizzle with a little oil and season with sea salt
  • Roast the seeds on 180 degrees for 8 minutes until they are golden brown, leave to cool on the side while you prepare the rest of the dish.
  • Crumble the feta cheese
  • De-seed the pomegranate. Follow my tutorial on the most effective way to do this but you will need the large mixing bowl and wooden spoon on standby.
  • Get the chopping board ready to prepare the avocado. We are just using half an avocado for this dish, so leave the stone in the other half and store in the fridge in an airtight container, until it’s needed for the next one. If you’re preparing this dish for two, then use the whole avocado.
  • Follow the tutorial video in this lesson on how to prep an avocado and begin practicing your slicing and fanning. I want to see the perfect avocados here, chefs!
  • When all of the elements of the dish are ready, slice the bread ready for toasting. I would normally have one good slice of sourdough for this, but depending on what bread you are using and how big it is, you may need two slices.
  • Place the toast on to your plate and carefully lay the perfectly sliced avocado on to it.

Equipment needed:

Chopping board, Sharp chefs knife, Large mixing bowl, Wooden spoon or large serving spoon, Baking tray, Oven, Toaster, Seriated bread knife, Plate to serve

Additions:

Houmous is a great addition to the toast for this dish.

Add eggs – poached or scrambled.

Top Tips:

When making the different elements for this dish you can batch make most of them. This way you always have a go-to in your fridge, which is ready to go when you want it. Keep the pomegranate seeds in water for up to 5 days. Feta can be kept in a sealed container for 5-7 days. Toasted pumpkin seeds in an airtight container and at room temperature will last up to 1 month.

Download Recipe PDF

Avocado & Pumpkin Seeds & Feta

The Perfect Poached Eggs

Recipe:

The Perfect Poached Eggs

Doesn’t everybody want to put their folk into the perfect poached egg that is going to give you that great run of a bright orange yolk on the plate? Well now you’re going to learn how to do just that. This is probably the most frequently asked question that I get as a chef: “how do you poach the perfect egg?”

Makes 1 Portion
Total Time: 10min
Prep: 5min
Serving: 5min

Ingredients

  • 2 Eggs
  • A splash of white wine vinegar

So firstly let dispel a few myths…

We are not going to stir the water with a spoon first and crack out eggs into a whirlpool. Following this method will mean the water is moving too fast so the eggs are spread as they move with the water, creating a stringy tail of egg white behind it.

We are not going to crack our egg into clingfilm and then lower it into boiling water. This is a waste of unnecessary plastic and we don’t need to do it.

In this video tutorial I will show you my way, and the best way!

Equipment needed:

1 Deep saucepan, 1 Ramekin or a small container, Slotted spoon

Top Tips:

Always keep your eggs out of the fridge, this will keep them at room temperature and therefore won’t cool the boiling water down too much when you crack the eggs into it, causing you to loose the boil and have to wait longer before cracking in the next egg.

Always season the eggs with a tiny pinch of salt and pepper once they are on the plate.

Avocado and Poached Eggs on Toast

Recipe:

Avocado and Poached Eggs on Toast

An all time favourite and a must in everyones go-to breakfast repertoire. I have put together a few videos for this, which will help you master the avocado and eggs combo. I like to keep mine simple but we are going to go into a few different options here.

So, you should have already perfected your poached eggs in the previous video lesson but it’s attached again here in this lesson too, should you need to go back to it at any time. I’ve also attached the video showing you how to prepare avocados. Let’s now put them into practice with this simple, but perfect, little breakfast dish.

Makes 1 Portion
Total Time: 10min
Prep: 5min
Serving: 5min

Ingredients

  • Two poached eggs
  • Your bread of choice
  • 1 whole avocado. Fresh and perfectly ripe
  • Salt and pepper for seasoning

Method

  • Poach the eggs using the method from the previous “poaching eggs” video lesson.
  • You want to aim to have everything ready at the same time so that the dish is served hot, so while the eggs are in the pan you can put your toast in and get all of the other elements ready.
  • Peel and slice the avocado. Check out the avocado video for the best way to do this.
  • Place the toast onto the serving plates (if you are adding hummus then spread it onto the bread)
  • Remove the eggs with the slotted spoon
  • Place on to the toast and add the avocado on top.

Equipment needed:

Chopping board,  Sharp chefs knife, Seriated bread knife, Plate to serve onto, Slotted spoon

Additions:

Some fresh homemade hummus is always a winner with avocado and poached eggs on toast. You can find my recipe for this in Module 3, later on in the course.

A nice mix of seeds or nutritional yeast is really good to use as a garnish to sprinkle on top.

Top Tips:

Finding the perfect avocado.

To save squeezing and and damaging your avocado, if the avocado still has the nut in it you can tell if it is ripe by just pulling it out. If the nut falls out really easily the the avocado is normally ripe. If it doesn’t come out then it probably needs a a bit more time and you should avoid using it just yet. If the avocado doesn’t have a nut init then it will have most likely fallen out by itself, which means it is ripe and good to use.

If you are only using half of the avocado then keep the stone in the other half, which you are going to keep in the fridge, this will help it keep for longer and stop it from turning brown quite so fast.

Download Recipe PDF

Avocado and Poached Eggs on Toast