2-4 organic free-range eggs
2 slices of bread
100g baby spinach leaves, wilted
1 ripe avocado, sliced
10 cherry tomatoes
1 pinch freshly cracked pepper and salt, to taste
1 tbsp Power Super Foods Nori Flakes, to serve
1 egg yolk
2 tbsp coconut oil, melted
1 tbsp lemon juice
1 tsp filtered water
Pinch Peruvian Pink Salt and freshly cracked pepper
Pumpkin hollandaise sauce
Firstly, prepare pumpkin hollandaise sauce by boiling pumpkin for approximately 10 minutes or until softened.
In a heat proof bowl, whisk egg yolk with lemon juice, water and mashed pumpkin.
Place heat proof bowl in boiling water and stir constantly. Slowly add coconut oil and continue to stir for approximately 7 minutes or until the sauce starts to thicken.
Remove from heat, cover and set aside.
Poach eggs using an egg poacher for 3-5 minutes.
Arrange remaining ingredients (wilted spinach, sliced avocado, tomato) on toasted bread and top with poached egg(s).
Serve with hollandaise sauce, freshly cracked pepper, Peruvian Pink Salt and a sprinkle of Power Super Foods Nori Flakes.