I love Sundays. The slow, lazy day where nothing is open until 11.00am is perfect for time spent in the kitchen, and as my son wakes me up at 5.15am (precisely) every morning, it gives me plenty of time to cook a yummy breakfast to fuel the day. The weather is outstanding in London at the moment, and this afternoon we are meeting with our antenatal group to have a picnic in Cannizaro Park in Wimbledon. It should be a lovely day! With the babies beginning to get on the move I need some energy for the day, so rustled up my go to, filling, energy fuelled breakfast of scrambled egg, avocado, kale and tomatoes on sourdough.
Scrambled Egg, Avocado, Kale and Tomato on Sourdough Bread: Serves 2
4 Eggs, Beaten
4 Slices of Sourdough Bread
6 Cherry Tomatoes
Teaspoon of chopped fresh Chives
2 tablespoons of Olive Oil
Beat the eggs with a little milk and butter, and add in half of the chopped chives. Massage the kale with a tablespoon of oil until it feels soft (usually a couple of minutes). Heat another tablespoon of oil in a frying pan and put the eggs in and scramble to your liking. Meanwhile, put the toast on and chop the tomatoes in half. Assemble the scrambled egg on top of buttered sourdough toast, and add the kale to the plate. Add the chopped tomatoes to the frying pan for a minute, then add to the plate. Top with a good squeeze of lime juice, the remaining chopped chives and season with salt and pepper to perfection.