But even your good old poached eggs on toast can get a little boring after a while, so here, nutritionist Jacqueline Alwill of Brown Paper Nutrition shares 4 ways to get creative with your favourite go-to:
Italian
Ingredients
1 poached egg
2 teaspoons cashew pesto
3 cherry tomatoes
Pinch basil leaves, shredded
Pesto:
1 bunch basil, leaves picked 1⁄2 cup cashews
1 cup olive Oil
1 teaspoon lemon zest
1 tablespoon 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
Ingredients
1 egg, fried
Cucumber, sliced
Zucchini, sliced and blanched Bok choy, trimmed and blanched Chilli flakes
Sea salt and black pepper
Peanut satay:
1⁄4 cup smooth peanut butter
2 tablespoons almond milk
2 teaspoons lime juice
1 1⁄2 teaspoons 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
Ingredients
2 eggs, whisked and cooked to an omelette or scrambled 1 tablespoon 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.
Japanese
Ingredients
1 egg, soft or hard boiled as preferred
1⁄3 zucchini, shaved with a vegetable peeler into fine ribbons 20g baby spinach
1 teaspoon toasted sesame seeds
1⁄4 avocado, sliced
Sea salt and black pepper
Miso butter:
1 tablespoon (25g) butter
1⁄2 teaspoon white miso paste
To make the miso butter: melt the butter and whisk in miso until smooth.
To serve: saute zucchini and baby spinach in a small frypan, spread toast with miso butter then place veggies on top, followed by boiled egg and avocado. Sprinkle with toasted sesame seeds, season with sea salt and black pepper and serve.
