This is the perfect breakfast or brunch to kick start your week, bursting with nutrients including a range of phytochemicals, fibre and protein rich.
Change it up from porridge when you have some extra time in the morning and provide your gut with some diversity and nutrients that will help it thrive!
2 eggs 2 tablespoons melted coconut oil 2 garlic cloves, finely chopped 20g raw almonds 20g pumpkin seeds 20g sunflower seeds 100g cooked quinoa Pinch of sea salt 150g torn kale
½ lemon cut into 2
1 avocado, peeled and sliced
Put the eggs in a small saucepan with just enough water to cover. Bring to the boil and boil for 3 minutes.
Remove the eggs with a slotted spoon, place the eggs under cold running water until cool enough to handle. Very carefully peel off the shells and set aside. Heat 1 tablespoon of the coconut oil in a large frying pan over a medium heat.
Add the garlic and cook, constantly stirring, until the garlic is lightly browned.
Add the almonds, pumpkin seeds and sunflower seeds and toast until lightly browned. Add the cooked quinoa and the sea salt. Now add the kale and spinach leaves and wilt. Spoon the mixture into serving bowls. Place the eggs into the frying pan and turn until a little colour is added to each egg.Add an egg to each bowl, with a lemon wedge and avocado slices.