A fulfilling and refreshing every day breakfast. The crispy toasties cuddle the warm eggs tight and together they act like an energy bomb keeping you going for the whole morning. The juicy salad with the tangy red onion and green herbs balance the eggs perfectly, the fresh parsley helps to clean your body and blood.
8 + 1 small eggs
7-8 slices of whole grain bread
1 tablespoon butter
1/2 red onion
For the salad
1/2 red onion
1 sweet pepper (capsicum)
small bunch of parsley
1 teaspoon of vinegar
1 teaspoon of sugar
50 ml water
1/2 tablespoon olive oil
For the salad chop up your sweet pepper into small cubes, cut the tomato in half, remove the seeds then chop up into the same size as the pepper cubes. Put them into a small bowl. Chop up the onion finely, season with salt, pour some olive oil over the top and leave it on the side for 5 minutes. The salt will remove the sharpness from the onion and became almost sweet. Chop up the parsley and add the to bowl with the onion. Melt up the sugar in the water, add the vinegar then pour over the salad. Mix gently and keep in the fridge while you are preparing the eggs.
For the eggs you will need a muffin tray. Grease 8 holes in the tray with butter. Slice up your bread into 3 cm strips. Beat up 1 egg into a small bowl, you need to dip the sides of the bread slices in order to keep them together after baking. First place a small square into each greased hole then build up the sides with the remaining bread. Preheat the oven to 180°C.
Chop up the red onion and brown it over some butter. Scoop a bit of roasted onion onto the bread before you put in the egg then season with a pinch of salt. Place into the hot oven and bake till the eggs whiten up. Usually it takes longer for the egg to get cooked in the oven than when boiling in water (8-10 minutes in the oven).
Remove from the tray, grind some fresh pepper then serve with salad.
Cooking time: 20 minutes
Tip: You can fill up your baskets with ham and scrambled eggs
Calories and nutrition:
Calories: 191 Carbs: 22 g Protein: 8,3 g Fat: 7,1