NUTRIENT-DENSE EGGS AND TOAST

We are all about nutrient-dense, packed-with-goodness foods. And when you combine ingredients for a breakfast (or brunch) that have so many health benefits you are sure to a have great start to the day.

Eggs are packed with all the good stuff – protein, healthy fats, vitamins and minerals! Making a good choice of bread, like rye or wholewheat sourdough means you are adding fibre to the meal, helping with digestion and a slower release of energy. Then there’s the green – spinach is known for its health benefits. It is a good source of fibre, iron, vitamin K and magnesium. Baby spinach is delicious with eggs, in salads or stirred into pasta dishes.

FLAVOUR BOOST

This homemade pesto adds an abundance of flavour to any dish and is great to have in your fridge, or make double and freeze (see the tip below). As it’s homemade, you know it’s made with good fats, like the olive oil and the nuts or seeds. You also know there are no additives or preservatives. We use whatever nuts or seeds we have. Although the traditional recipe calls for pine nuts, it can be quite expensive and tricky to get hold of in South Africa.

NUTRIENT BOOST

For that added boost of goodness, all you need is a ¼ teaspoon of Powr Nutrients Freeze-dried + Blended Daikon Radish Seeds. Made with 100 % pure daikon radish seeds, they have been tested to yield a high source of glucoraphenin. When eaten, this breaks down and sulforaphene is released. Sulforaphene is known to turn on powerful defence mechanisms in the body, helping to detoxify and reduce inflammation. The benefits can be felt throughout the body, from improving heart-health, gut-health, joint-health, good brain function and strengthen the immune system, to reducing symptoms like brain fog, weight gain and fatigue.

PESTO, SPINACH & EGGS ON TOAST WITH DAIKON RADISH SEEDS

Serves 4

Ingredients

Pesto

30 g toasted almonds, sunflower seeds or cashews

1 clove of garlic

30 g fresh basil leaves

45 ml (3 tbsp) olive oil

40 g finely grated strong white cheese (parmesan or mature cheddar)

salt and pepper

Eggs

15 ml (1 tbsp) olive oil

4 eggs

4 slices wholewheat or rye sourdough bread, toasted

large handfuls of baby spinach leaves

extra basil leaves for serving

¼ teaspoon (1 scoop/ 0,6 g) Powr Nutrients Freeze-dried + Blended Daikon Radish Seeds per person

Method

1. Pesto: Place all the ingredients in a blender and blend until well combined. Add a little extra oil if needed and season to taste with salt and pepper.

2. Eggs: Heat oil in a large frying pan and fry eggs over a medium heat until cooked to your preference.

3. Meanwhile, spread toast with pesto, and top with spinach leaves. Place an egg on each slice of toast and serve hot with extra basil leaves. Allow each person to sprinkle their portion with daikon radish seeds.

Tip

1. Make a big batch of pesto when basil is in season. Freeze it in ice cube trays. Defrost ice cubes as needed or throw into sauces or stews for extra flavour.