Eggs Toppers Four Ways

Eggs Toppers Four Ways

Nutritionist and Foodie, Jacqueline Alwill of The Brown Paper Bag has created four egg topper ideas for Australian Eggs, guaranteed to spice up your lacklustre morning toast.

 

Italian:

Ingredients
1 poached egg
2 teaspoons cashew pesto
3 cherry tomatoes
Pinch basil leaves, shredded

Pesto:
1 bunch basil, leaves picked
½ cup cashews
1 cup olive Oil
1 teaspoon lemon zest
1 tablespoon lemon juice
Sea Salt and black pepper

Method
To make pesto: blitz all ingredients in food processor until uniform. Store in airtight container in fridge for up to 1 week.
To serve: spread pesto over toast, top with poached eggs, cherry tomatoes and basil leaves. Season with sea salt and black pepper and serve.


Indonesian:

Ingredients
1 egg, fried
Cucumber, sliced
Zucchini, sliced and blanched
Bok choy, trimmed and blanched
Chilli flakes
Sea salt and black pepper

Peanut satay:
¼ cup smooth peanut butter
2 tablespoons almond milk
2 teaspoons lime juice
1 ½ teaspoons fresh chilli, finely chopped

Method
To make peanut satay: place all ingredients in a small saucepan on low heat, whisk together over heat for about 5 minutes or until smooth. Place in airtight container in fridge for up to 2 weeks. Heat slightly before using.
To serve: place blanched zucchini slices and bok choy on toast with cucumber. Top with fried egg, drizzle with peanut satay to taste, sprinkle with chilli flakes and serve with fresh coriander if desired.


Aussie:

Ingredients
2 eggs, whisked and cooked to an omelette or scrambled
1 tablespoon olive oil
Broccolini
Large handful baby spinach
¼ avocado
Fresh dill and parsley leaves
Sea salt and black pepper.

Method
For the greens: add olive oil to a medium frypan, then saute broccolini and baby spinach for 3-4 minutes or until tender and wilted. Season with sea salt and black pepper.
To serve: place sauteed greens on toast, top with omelette or scrambled eggs, avocado and fresh herbs. Season with sea salt and black pepper and serve.


Japanese:

Ingredients
1 egg, soft or hard boiled as preferred
⅓ zucchini, shaved with a vegetable peeler into fine ribbons
20g baby spinach
1 teaspoon toasted sesame seeds
¼ avocado, sliced
Sea salt and black pepper

Miso butter:
1 tablespoon (25g) butter
½ teaspoon white miso paste

Method
To make the miso butter: melt the butter and whisk in miso until smooth.
To serve: saute zucchini and baby spinach in a small frypan, spread toast with miso butter then place veggies on top, followed by boiled egg and avocado. Sprinkle with toasted sesame seeds, season with sea salt and black pepper and serve.





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