Mexican breakfast bowlPrint This
- 1 large free-range egg
- 1/2 head of broccoli
- handful of curly kale, washed
- 5 cherry tomatoes, halved
- 5 button mushrooms, halved
- 1/2 avocado, sliced
- 1 tbsp of coconut oil
- 1/2 tsp chilli flakes
- Salt & pepper
- Goji berries and seeds to decorate (optional)
Boil the egg in a pan of boiling water for 6 minutes. (Set a timer!)
Fry the tomatoes and mushrooms on a frying pan in 1/2 tbsp of coconut oil for 2-3 minutes. Sprinkle with salt and pepper. Transfer to a plate.
Blend the broccoli in a food processor until it resembles rice. Gentle fry the broccoli with the chilli flakes in 1/2 tbsp of coconut oil for 2-3 minutes stirring constantly so that it does not stick to the pan. Transfer to a bowl.
Steam or boil your kale until wilted for 2-3 minutes in a saucepan with boiling water. Drain and transfer to your serving bowl.When your egg is cooked remove from the heat and plunge into cold water. Allow cool and then peel off the shell.
Assemble all your ingredients into your serving bowl. Sprinkle with salt, pepper, seeds and goji berries!