AVOCADO & EGGS

A morning stroll to my local Whole Foods lead me being totally seduced by a big round loaf of sourdough. As tempting as it was to rip off chunks and eat it straight from the paper bag, I felt it was worthy of much more. After a trip to my favourite local grocers I arrived home hungry and laden with the ingredients inspired by a recent brunch at Barrio East in Shoreditch.

I toasted a thick slice of bread, smushed avocado on top, chopped a few baby plum tomatoes and finished off with a poached egg. A couple of splashes of Tabasco Chipotle provided the essential kick.

I washed it down with freshly made apple cucumber celery kale and ginger juice. I do love a green juice, even when it does look like swamp water.

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