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.
Sounds great, I’d try it with Warrigal Greens, native mint and bush pepper for an Australian twist.