1 serve

Pea mash

  • 1/2 cup frozen peas
  • 1/8 of avocado, cubed
  • 1/2 tbs goat cheese or goat feta
  • 1 tbs chopped fresh basil
  • salt & pepper to taste
  • splash of EVOO olive oil

Salad

  • bunch leaves fresh endive, dandelion, chicory or rocket
  • 1/2 balsamic vinegar
  • splash of EVOO olive oil
  • Salt & Pepper
  • 1 egg, poached
  • 1 slice sprouted grain or naturally fermented bread

This is my favourite brunch and so nutritious.

Prepare peas by boiling until tender; mash peas, avocado, cheese, pepper, salt and olive oil with a potato masher; add basil.

Keep warm while you are poaching the egg and toast the bread.

Mix the balsamic with olive oil and season to taste. Toss with leaves and place on plate.

Place pea mash on to toasted bread and top with poached egg.