Eat Well with Elissa & Stef: Sourdough Stack

Sourdough Stack: 

A filling breakfast option to keep you satisfied until lunch without the need for a snack. Combining a variety of food groups and textures this stack can also make the perfect brunch.

Ingredients 

2 slices of sourdough bread – rye sourdough is a healthier option

Butter – just enough to moisten the bread before frying

Spinach or Rocket – to add greenery to your breakfast 

Cherry tomatoes 

2 eggs

A splash of milk

A pinch of paprika 

Salt and Pepper 

Balsamic Vinegar 

Method

1. Butter both sides of your sliced sourdough lightly and place into a frying pan on a very low heat.
2. Once the butter is lightly bubbling on one side, flip and fry the other side until golden brown. Remove from heat and place the bread onto a plate.
3. In the same frying pan, crack two eggs and add a splash of milk along with a healthy sprinkle of salt and pepper. Fry the eggs gently and scramble the mixture until the egg is completely cooked.
4. Add your scrambled eggs to the sourdough and top with a pinch of paprika for some added spice
5. Place a large handful of spinach or rocket on top of the eggs and garnish with some halved cherry tomatoes 
6. Pour some balsamic vinegar over the whole dish to add a sharpness and enjoy whilst the eggs are hot.