My dear friend Deb introduced me to this hearty breakfast. It’s simple and takes less than 15 minutes to make. The mix of whole grains and protein keeps me going for several hours (I eat two of these). The microgreens add crispiness and vitamins!
Ingredients
- 1 egg
- 1 slice of bread
- butter for toast, if desired
- microgreens (or sprouts, spinach)
- salt & pepper to taste
Preparation
- To soft boil the egg, place the egg in a small pot and cover it completely with cold water. Place the pot on a burner with medium-high heat. Once boiling, let boil 1-3 additional minutes depending on how runny/firm you like the yolk. Remove from water & set aside to cool.
- Toast the piece of bread, and butter it if desired.
- Crack and peel the egg. Place egg on top of the toast. Slice the egg into rough chunks and spread on the toast. Add salt and pepper to taste.
- Place a small amount of microgreens (or sprouts, spinach) on top of the egg, just enough to lightly cover the surface.
Anxiety-Relief Cookbook 