Loaded Eggs on Toast

Loaded eggs loaded with nutrition is a surefire way to fuel a big, busy and beautiful day ahead! With breakfast being a pretty darn important meal, it’s important to load up on all the good things like carbs, good fats, proteins and wholefood nutrition, and this brekky does just that. Plus with the goodness of broth for immunity, energy and gut support, you’ll really feel like you’re winning at the breakfast game.

Ingredients

PANTRY ITEMS

2 free range eggs

2 slices of sourdough

1 garlic clove

2 tbsp of philadelphia cheese

½ avocado

salt & pepper

squeeze of lemon juice

handful of herbs, we used parsley leaves

1 tsp dukkah

Pinch of chilli flakes

NUTRA ORGANICS PRODUCTS

2 tsp Chicken Bone Broth Homestyle Original

2 tsp Vegetable Broth Garden Veggie

Method

Boil a saucepan and place eggs in gently, cook for 6 minutes then place into a bowl with ice and water to stop the egg cooking through.
Peel the eggs and cut into quarters.
Meanwhile, toast the bread.
Rub the garlic clove over the toast.
Smear toast with philly cheese and avocado.
Squeeze over lemon.
Place eggs on top of the avocado/philly cheese toast.
Sprinkle with broth, dukkah, herbs and chilli flakes to serve.

Servings: 1 hungry person
Ready in: 15 mins
Difficulty level: Easy-peasy