Amelia’s Favourite Breakfast

I am not necessarily one for seeking endless variety at breakfast time. I really don’t mind having pretty much the same thing (with a few seasonal variations) day-in, day-out. I get important nutritional variety at the rest of my meals but relish the simplicity of decision-making that an everyday breakfast dish can provide our busy mornings. This is my favourite option, and one that I must have at least 5 days a week. It’s nutritious, filling and sets me up for the day brilliantly. Not to mention really tasty, too.

Have a go at making sauerkraut yourself if you fancy, it is surprisingly easy to make (although you will have to leave it for a couple of weeks to ferment). Here is a quick recipe for you to try.

If you are buying sauerkraut, look for one that isn’t pasteurised as this process kills off the potentially beneficial probiotic bacteria. You’ll usually find it in the fridge section. I love this one and this one.


2 medium eggs
1 slice toast (I like rye or sourdough bread)
¼ ripe avocado, mashed
juice of half a lemon
1 large tablespoon sauerkraut
4 cherry tomatoes, cut into quarters
lots of fresh herbs such as parsley, dill, chives, coriander or basil (or a mix of all)
1 heaped tsp toasted pumpkin & sunflower seeds (I have a jar of these on the go each week) or a sprinkle of a seed mix (there are many now)
sea salt flakes & chilli flakes


Put the eggs in a pan to boil for 6 mins. Plunge into cold water then peel the shells. (I use an electric egg boiler so they are perfectly done every time.)

Toast the bread & spread the mashed avocado on top. Drizzle with a little lemon juice.

Spread the sauerkraut on top and sprinkle over the tomatoes.

Halve the eggs and add to the toast then sprinkle with the herbs, toasted seeds, salt and chilli flakes.


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Raw Fresh Organic Sauerkraut | Vibrant Living


Egg Boiler | Lakeland


Pumpkin & Sunflower Seeds | Planet Organic


Portobello Bowl | The White Company


Rye Bread | Biona


Portobello Lemon Squeezer | The White Company