Breakfast never looked so glamorous or so easy. This breakfast stack is all the flavours the family loves but dressed up to party. Between the fried parmesan, fresh tomatoes and delicious avocado mixture, you’ve got a mix of textures, complementing flavours and a pretty healthy brekkie.
Ingredients
Method
Preheat oven to 180°C. Peel and seed the avocadoes, then combine in a food processor with the lime juice, spices, garlic, spirulina and feta. Pulse until a rough paste forms, then season with salt and pepper. Refrigerate until firm.
Scatter the parmesan in an egg ring on lined oven trays to make 12 discs. Bake for 15 minutes, until lightly browned, then set aside to cool completely. Gently break off one edge from each to make a flat side.
Spread avocado mix on four Parmesan discs, then top with tomato slices. Repeat, then finish with Parmesan. Gently transfer to plates, standing upright on their sides. Peel and chop the eggs, then mix with the aioli, spoon around the avocado stacks. Serve with ciabatta toast fingers.
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