DAY 5: GREENS ON TOAST
For Day 4 I adapted a recipe from my favourite fitness and food blogger, Lilly Sabri, and I hope you love this full of nutrients and protein breakfast, perfect for the beginning of the week.
1-2 Slices of Wholemeal Bread/ Rye Bread
2 Free-Range Eggs
1 Handful of Kale
1 Handful of Spinach
1 tsp of Coconut Oil
Preheat a tray with 1 teaspoon of coconut oil, until it melts to liquid form. Rinse and drain the kale before placing it onto the tray, and gently shake until covered in coconut oil. Add the Himalayan salt and place in the oven for 3 minutes only. Kale can overcook very easily!
Poach or fry the eggs, depending on your preference. Meanwhile, mash up a seasoned avocado using a fork. I seasoned it with some squeezed lemon juice and a pinch of salt.
While the Kale is cooling down, toast the bread. Afterwards, add the spinach on one half of the bread and the kale on the other. Top this with the avocado before adding the egg on top. Dress the dish with the seasoning of your choice and serve.