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toast, eggs & seaweed

seaweed | serves 1 | prep time | cook time 10 minutes

ingredients

  • 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
  • step 1

    Mash avocado, adding coconut oil, chilli flakes & lemon juice. Set aside.

  • step 2

    Add water to a pot and bring to boil

  • step 3

    Poach eggs: swirl water in the pot creating a whirl pool & tip egg into centre. Remove from water carefully after 3 mins.

  • step 4

    Toast bread lightly

  • step 5

    Spread the miso paste onto the toast, followed by the avocado mix, then place the poached egg on top

  • step 6

    Sprinkle itsu seaweed on top