This Green Breakfast (poached eggs, avocado, spinach, green sauce and toast) is by Naomi Lowry, head chef at Culina et Vinum in Elizabeth Bay, Sydney.
1 bunch of parsley
1/2 bunch basil
1/2 bunch mint
2 lemons, zest and juice
225ml olive oil
For the whole dish:
2 slices sourdough
Salsa verde (made as above)
Slice avocado and fan out on plate.
Toast bread and butter, put onto plate.
Put a pot of water on the stove and add white vinegar and salt to it. Bring to boil and then turn down to a simmer. Crack egg(s) into water and cook for 3 minutes for soft poached eggs.
While eggs are poaching, sautee spinach, seasoning with salt and pepper.
Place eggs and spinach on plate and then add salsa verde to dish.