Poached egg on rye toast with a chilli and basil drizzle:
Recipe by Clean Eating Alice
- 50g fresh spinach, roughly chopped
- 6-8 vine tomatoes
- 1tbsp pumpkin seeds
- 1tbsp sunflower seeds
- 1/2 avocado, skin removed
- 1 slice rye bread, or other
- 1 egg
FOR THE DRESSING
- 2tbsp Udos Choice Ultimate Oil Blend
- 1 capsule Udo’s Choice Digestive Enzymes
- A handful of fresh basil, finely chopped
- 1/2 tsp chilli flakes
- Sea salt
Begin by pre-heating your grill. Lay your seeds onto a baking tray and place under the hot grill to toast for around 4-5 minutes before removing and leaving to cool.
Once your seeds are cooling, place your tomatoes under the grill to cook for around 5 minutes before also removing and leaving to stand.
Meanwhile, bring half a saucepan of salted water to the boil. Once boiling, carefully crack your egg into the water and leave to cook for around four minutes.
Toast your bread, and then assemble your spinach on to the bread. Add your avocado, assemble your tomatoes, and then finally add your freshly poached egg.
Sprinkle over your toasted seeds. Finally, mix your fresh basil with your Udos Choice Ultimate Oil Blend, chilli flakes and a little sea salt, and drizzle this over to finish.