Breakfast Nourish Bowl
- ¾ cup firmly packed baby leaves (micro sorrel, parsley, coriander & radish leaves). Any salad leaves will work.
- Make kale pesto & avocado dressing. Place baby leaves, brussel sprouts, crunchy sprouts, carrot & seeds in a bowl. Toss to combine. Dress the salad with 3-4 tablespoons of the avocado & yoghurt dressing.
- Poach eggs in a pot of water with the white vinegar. Gently break the eggs into the water. Cook for approx. 3 minutes, or until whites are set & yolk is still runny. Remove with a slotted spoon & drain on paper towel.
- Divide salad between serving bowls, top with eggs & avocado. Drizzle with kale pesto & a little more of the avocado dressing.