Some of these Capsule Kitchen recipes might seem a little bit obvious, but I think that’s the beauty of it – you already have most of these recipes in your brain and in your kitchen, why not put them to good use?
There is nothing ingenious about eggs on toast. This is a go-to meal for me, usually on weekends when I have a bit more time. Eggs on toast is a comforting, filling recipe that feels very Sunday-morning-brunch-y with no regret or worry – only joy and happiness in a warm tummy. I’m sharing my recipe, which I stick to nine times out of ten. This dish is very versatile, and combines whole grain toast, eggs, healthy oils, and vegetables (chick peas and tomatoes!) for a healthy start to the day.
- 1 slice of bread of your choice (we buy hearty, whole grain bakery breads)
- 1 egg, as fresh as possible, perhaps from the chickens in the backyard
- 1 tomato, sliced
- Olive oil or coconut oil
- Slice the tomato into 5-6 slices. Season with salt and pepper if you like and set aside.
- Warm the oil in a pan on medium heat. Fry the egg to your desired cooking – I prefer slightly runny yolks, but with completely set whites. This usually takes about 5 minutes. I don’t flip my eggs, but rather place a glass lid on the fry pan to trap some heat. When the whites on top are set, I know my egg is perfectly cooked.
- Meanwhile, pop the bread in the toaster. When it comes out, spread on the hummus like butter – mmm.
- On a plate, place the sliced tomatoes on the toast with hummus. Top with the fried egg. Sprinkle on parmesan cheese, nutritional yeast, or spring onions. Voila!
- You can use whatever oil you prefer, even butter or bacon fat if you have it! I recommend trying it with almond oil – an egg fried in almond oil is unreasonably good.
- I buy a hummus variety pack to mix it up, with flavors like roasted red pepper and chipotle. You can also use mashed avocado or guacamole, tomato salsa, etc. – whatever is in the fridge!