Presentation

This simple yet delicious recipe combines the richness of a ripe avocado with the hearty goodness of whole-grain bread, topped with a perfectly cooked egg. Begin by toasting a slice of whole-grain bread to your desired crispness. Spread the creamy avocado evenly on top, adding a pinch of salt and pepper to enhance the flavour. Place a poached or fried egg on the avocado, allowing the yolk to remain slightly runny for extra richness. For an added kick, sprinkle some chilli flakes or squeeze a touch of lemon over the dish. This quick, nutritious meal is perfect for breakfast, brunch, or a light snack.

Ingredients

Ingredients 2 chicken breasts, sliced into thin strips 1 tbsp olive oil 1 red bell pepper, sliced 1 green bell pepper, sliced 1 medium carrot, julienned 1 small broccoli head, cut into florets 2 garlic cloves, minced 2 tbsp soy sauce (low sodium, if preferred) 1 tsp sesame oil (optional) 1 tsp honey (optional) Salt and black pepper to taste

Preparation

Prepare the Chicken: Heat olive oil in a large frying pan or wok over medium-high heat. Add the chicken strips and cook for 5-7 minutes, stirring frequently, until fully cooked and golden. Remove the chicken from the pan and set aside. Cook the Vegetables: In the same pan, add a little more olive oil if needed. Add the garlic and cook for 30 seconds until fragrant. Add the carrot, bell peppers, and broccoli. Stir-fry for 5-6 minutes or until the vegetables are tender but still slightly crisp. Combine and Flavour: Return the cooked chicken to the pan. Add soy sauce, sesame oil, and honey if using. Mix well to coat the chicken and vegetables evenly. Season with salt and pepper to taste. Serve: Serve immediately on its own or over steamed rice or noodles.

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