Toast and eggs. What a classic combo! We love it so much we asked Sydneysider nutritionist Jacqueline Alwill from The Brown Paper Bag to come up with three foodie ideas with Australian eggs. And they’re so tasty, it could be breaky, lunch or dinner and we wouldn’t say no…
Italian Egg Topper:
1 poached egg
2 tsps cashew pesto (see below)
3 cherry tomatoes
Pinch basil leaves, shredded
Cashew Pesto:
1 bunch basil, leaves picked
1⁄2 cup cashews
1 cup olive Oil
1 tsp lemon zest
1 tbsp lemon juice
Sea Salt and black pepper
To make pesto: Blitz all ingredients in food processor until uniform. Store in airtight container in fridge for up to 1 week.
To serve: Spread pesto over toast, top with poached eggs, cherry tomatoes and basil leaves. Season with sea salt and black pepper and serve.
Indonesian Egg Topper:
Cucumber, sliced
Zucchini, sliced and blanched
1 egg, fried
Drizzle of Peanut satay (see below)
Bok choy, trimmed and blanched Chilli flakes
Sea salt and black pepper
Peanut satay:
1⁄4 cup smooth peanut butter
2 tblsp almond milk
2 tsps lime juice
1 1⁄2 tsps fresh chilli, finely chopped
To make peanut satay: Place all ingredients in a small saucepan on low heat, whisk together over heat for about 5 minutes or until smooth. Place in airtight container in fridge for up to 2 weeks. Heat slightly before using.
To serve: Place blanched zucchini slices and bok choy on toast with cucumber. Top with fried egg, drizzle with peanut satay to taste, sprinkle with chilli flakes and serve with fresh coriander if desired.
Aussie Egg Topper:
2 eggs, whisked and cooked to an omelette or scrambled
1 tblsp olive oil
Broccolini
Large handful baby spinach
1⁄4 avocado
Fresh dill and parsley leaves
Sea salt and black pepper
For the greens: Add olive oil to a medium frypan, then saute broccolini and baby spinach for 3-4 minutes or until tender and wilted. Season with sea salt and black pepper.
To serve: Place sauteed greens on toast, top with omelette or scrambled eggs, avocado and fresh herbs. Season with sea salt and black pepper and serve.
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