3 brekkie recipes to start your day on the right note

If you're on a serious wellness eating spree, here's how to tackle the most important meal of the day

Smashed Avocado & Poached Egg
Prep time: 20 mins
Cook time: 10 mins
Serves: 1
Ingredients
50 gm avocado, peeled
40 gm shallots
20 ml lemon juice
Salt and pepper
to taste
1 slices seeded bread
1 tsp kosher salt
2 tsp white vinegar
1 egg
40 gm kale
80 gm plum tomato
Olive oil, to drizzle
50 gm rocket leaves
Method
Mash avocado and chopped shallots with lemon juice, salt and pepper to taste.
Toast seeded bread until golden in colour.
Add salt and white vinegar to water and allow to simmer over medium heat.
Use the handle of a spatula to quickly stir the water in one direction until it spins.
Crack the egg into a custard cup, then drop it into the water.
Turn off the heat, cover the pan and set a timer for 5 minutes. Remove egg when done.
On the slice of bread, place kale and sliced tomato, followed by smashed avocado and poached egg.
Drizzle with olive oil and serve with rocket leaves on top.
Roasted Cauliflower Hummus with Raw Veggies
Prep time: 30 mins
Cook time: 15 mins
Serves: 1


Ingredients
175 gm cauliflower hummus
30 ml extra virgin olive oil
1 naan bread
2 tsp dried Italian herbs
140 gm seasonal vegetables
1 tsp paprika
1 tbsp parsley
1 tbsp pomegranate seeds
For the cauliflower hummus:
1 cauliflower head, roasted
1 can chickpeas
10 cloves garlic, roasted
1 tub tahini
90 ml extra virgin olive oil
3 tbsp cumin
Juice of 5 lemons
5 tbsp salt
1 tbsp black pepper
Method
For the hummus, process cauliflower, chickpeas, garlic and tahini. Add in olive oil until thickened to desired consistency. Adjust seasoning with cumin, lemon juice, salt and pepper.
Grill naan bread on both sides, and brush with olive oil and dried herbs. Cut into six even pieces.
Place hummus on serving plate, creating a divot for the olive oil.
Place cut naan on one side with seasonal vegetables on top of the hummus.
Drizzle the dish with olive oil and garnish with paprika, parsley and pomegranate seeds. Serve.
Sourdough with Blueberries, Honeycomb & Cottage Cheese
Prep time: 20 mins
Cook time: 15 mins
Serves: 1

Ingredients
2 slices sourdough
60 gm cottage cheese
Sugar and salt to taste
Grated orange zest, optional
30 gm blueberries
20 gm organic honeycomb
10 gm flax seeds
Method
Slice and toast sourdough.
Season cottage cheese with a bit of sugar, salt and grated oranges.
Spread cottage cheese on the rusk and garnish with blueberries and honeycomb. Sprinkle over with flax seeds. Plate as pictured. Serve.

• Food and Dining