Breakfast is by far the meal I look forward to the most or Sunday brunch, but that's still kinda breakfast territory. The whole McJordan family is a fan of avocado toast but this time I took ordinary avo toast to the next level. Hence why I named it, Not Your Average Avocado Toast.
I used Stonemill Bakehouse bread for my recipe. It is naturally fermented and made with a unique sourdough starter, allowing the dough to rise naturally over time, creating great-tasting bread with no artificial preservatives, flavours, or colours. I love the fact there are no hidden or weird ingredients!
The sauteed tomatoes, kale and egg on top of the avocado and toasted sourdough bread make this a fulfilling, incredibly tasty breakfast, brunch or even lunch! It checks all the boxes - high in satiating protein, healthy fats and tons of gut-loving fibre.
Here is this scrumptious recipe.
Breakfast & Brunch
Not Your Average Avocado Toast
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Ingredients
- 2 pieces of Stonemill Roasted Garlic & Sea Salt
- 1 small ripe avocado, mashed or sliced
- 1 tbsp butter or ghee
- 2 medium whole eggs, whisked
- 2 tbsp extra virgin olive oil
- 1/2 cup cherry tomatoes, halved
- 1 cup loosely packed Tuscan kale, chopped
- 1/2 tsp garlic powder or fresh garlic minced
- 1 tsp nutritional yeast
- Pinch of Maldon sea salt + black pepper to taste
Instructions
- Toast two pieces of Stonemill Roasted Garlic & Sea Salt bread.
- In a small fry pan, melt butter or ghee on medium heat. Add 2 eggs and scramble. Set aside once done
- In the same pan, add olive oil. Next, add kale and cherry tomatoes. Add garlic powder or fresh garlic and lightly sautee kale and cherry tomatoes until the kale is wilted and the tomatoes are warm.
- Divide the mashed avocado between two pieces of toast. Top with warmed kale mixture, sprinkle with nutritional yeast and sea salt and pepper.
Enjoy!
Joy
Ps. This post is sponsored by Stonemill Bakehouse but all opinions are my own.
Ilove this bread. Idiscovered it at cost co and use it for lots of things. This was so yummy and filling although Ididn't use the nutritional yeast because it doesn't agree with me very well. thankyou Joy.
ReplyIt's so yummy! Glad you enjoyed this recipe. :)
Hi Joy. Thank you so much. So the gluten in this bread does not bother you? Do you think it might have during the height of your rosacea journey?
ReplyDuring the height of my rosacea journey I was completely off gluten because I was trying to figure out my triggers. It's hard to say but fermented sourdough is way easier to digest than modern wheat like Dempsters bread. Many people who have trouble digestion gluten breads are fine with fermented sourdough. Everyone is different, you'd have to try and see! Hope that helps :)