Ingredients
- 2 free-range eggs poached
- 1 ripe avocado peeled and cut into slices
- 2 tsp tahini
- 2 tsp pumpkin seeds
- 2 tsp chia seeds
- 2 tbsp superfood tapenade
- Freshly ground black pepper
- Good quality whole wheat or gluten-free toast to assemble
For the tapenade
- 1 cup fresh kale leaves
- 1/2 cup green pitted olives
- 1 tsp pumpkin seeds
- 1/2 tsp spirulina
- 1 garlic clove
- 1 tbsp lemon juice
- 2 tsp extra virgin olive oil
- A pinch sea salt
Instructions
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Drizzle the toasts with tahini sauce, then add the avocado slices and top with the poached egg.
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Place the tapenade ingredients into the blender, pulse twice, then transfer into an airtight jar.
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Add a tablespoon of superfood tapenade on top of the toast, garnish with pumpkin and chia seeds, then serve.