HOMEMADE SEED BREAD & POACHED EGGS
Bread:
200 g flour
130 g rolled oats
100 g mixed seeds (e.g. hemp, flax, sesame, chia, sunflower seeds)
25 g quinoa (I use red quinoa)
20 g almonds, chopped
1 tsp bicarbonate of soda
1 tsp salt
1 ½ tsp baking powder
200 ml water, warm
1 tsp honey (or maple syrup)
200 ml milk
2 tbsp coconut oil, melted
2 eggs
Topping for each bread slice:
1 egg
Prosciutto
Avocado
1 tbsp vinegar
Salt and pepper
Fresh herbs (optional)
Preheat the oven to 180 ⁰C.
Mix all of the dry ingredients together in a large bowl. In a separate bowl, combine the warm water with the honey, milk, melted coconut oil and two eggs. Once everything is well combined, add the dry ingredients.
Gently mix it all together. Place the dough onto a pan lined with parchment paper and sprinkle with a few seeds, oats and nuts.
Place in the preheated oven and bake for 40 - 45 minutes or until the loaf is golden brown.
Do not cut the bread before it is completely cooled (otherwise it may crumble).
Boil water in a deep skillet until small bubbles appear at the bottom. If you prefer a round rather than flat poached egg, the water level should be double or triple the height of the egg.
Add vinegar to the boiling water. Crack the egg over a fine sieve to remove extra whites that are overly fluid. Whirl the water in the pot and gently slide the egg into the water. Cook for 4 minutes for a medium-done egg or until the yolk is cooked to your liking.
Meanwhile, slice the bread, spread avocado on top and top off with prosciutto. Then finish with the poached egg, sprinkle with salt and pepper, and garnish with herbs if preferred.
