Recipes

Mother’s Day Breakfast - KitchenAid

Mother’s Day Breakfast - KitchenAid

PREP & COOK TIME: 25-30 minutes

SERVES:  2

INGREDIENTS:

  • 1 1/2 avocados, roughly smashed

  • 6-8 mint leaves, roughly chopped

  • 35g fetta, crumbled, plus extra to serve

  • 1 tbsp lemon juice

  • 1 tbsp olive oil

  • 2 Poached egg

  • 1/2 bunch  asparagus, blanched

  • Small handful watercress

  • 4 slices crusty sourdough, toasted

  • Freshly cracked pepper

  • Pinch sea salt

METHOD:

  1. Combine the lightly smash avocado into a small mixing bowl. Add the mint leaves, crumbled fetta along with the lemon juice, olive oil, and a good pinch of salt and pepper.  Lightly stir to combine.

  2. Blanch the asparagus and poach the eggs to your liking.

  3. Toast the sourdough and spread over the avocado mixture.

  4. Serve with the poached egg, asparagus and a few watercress leaves over the top. Sprinkle over with extra fetta and extra crack of fresh pepper.