My clients often ask me for ideas to add into their breakfast menu. This is my favourite wheat-free, carb-free, alkaline option.
- 1 handful baby spinach, washed
- 1 handful continental parsley, chopped
- 4 button mushrooms, cut
- 1 ripe tomato, cubed
- 1/2 ripe avocado, sliced
- 1 or 2 poached eggs, free range or organic
- 15ml extra-virgin olive oil
Prepare the greens and avocado on the plate. Poach eggs in a frypan with a small amount of water using an egg ring. Add mushrooms to the side. Allow to soften 2-3 mins. Add olive oil and saute. Add tomato just before egg starts to set and water is mostly evaporated. Remove eggs when white is set but yellow is still soft.
Place eggs onto bed of greens and place sauteed vegetables alongside. Add gluten-free tomato sauce as desired.