toast, eggs & seaweed
seaweed | serves 1 | prep time | cook time 10 minutes
- 2 slices rye bread (or bread of choice)
- 1 tsp chilli flakes
- 1 tsp coconut oil
- 1 tbsp lemon juice
- 1/2 avocado
- 2 eggs
- 1 or 2 sheets itsu crispy seaweed thins (preferred flavour)
- 1 tsp itsu miso
Mash avocado, adding coconut oil, chilli flakes & lemon juice. Set aside.
Add water to a pot and bring to boil
Poach eggs: swirl water in the pot creating a whirl pool & tip egg into centre. Remove from water carefully after 3 mins.
Toast bread lightly
Spread the miso paste onto the toast, followed by the avocado mix, then place the poached egg on top
Sprinkle itsu seaweed on top