Saturday, 17 January 2015

Egg breakfast

Omelette, garlic toast, avocado and banana (plant)milk

You will need:
red onion
oak leaf lettuce
lamb's lettuce
wholemeal loaf slices
olive oil

For the omelette (makes 4):
4 eggs
1+1 tbsp freshly grated Parmesan cheese (Parmigiano-Reggiano)
1 tbsp buckwheat flour
pinch of salt
pinch of freshly ground black pepper
pinch of freshly grated nutmeg
pinch of bicarbonate of soda
1 tsp unrefined raw cane sugar
100 ml coconut milk (Koko Dairy Free Original + Calcium)

For the warm banana milk:
1 ripe banana
300 ml coconut milk (Koko Dairy Free Original + Calcium)
1 scant tsp ground cinnamon

1. Toast the bread. Rub with garlic. Brush with olive oil.
2. Warm the coconut milk. Add the cinnamon and the mashed banana.
3. Whisk the omelette ingredients together and fry on medium-high heat, a ladle amount at a time. Stuff with few slices of avocado, a bit of Parmesan, and fold into quarters.
4. Serve omelette-toast-milk hot with lettuce (oak leaf, lamb's lettuce), the remaining avocado slices and julienne courgette and red onion. Enjoy!

[i] Parmesan is made with animal rennet.

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