Ingredients
- 2 slices 7 Nut and Seed bread
- 3 eggs
- 3 tablespoons plain unsweetened almond milk (or any non dairy milk)
- 1/2 teaspoon salt, divided
- 1/4 teaspoon dried thyme
- A few dashes of pepper
- A dash of coconut aminos
- 1/4 avocado sliced
- 1/2 cup cherry tomatoes, sliced in half
- 1 teaspoon olive oil
- Tahini
- Fresh dill
- Smoked salmon (optional)
- Ghee for pan frying
- A bowl of ice with cold water
Directions
SERVING SIZE: Makes 1-2 servings
Preheat oven to 400.
Toss the tomatoes with the teaspoon of olive oil, 1/4 teaspoon salt and a little pepper.
Bake for 20 minutes.
While the tomatoes are baking, bring 2 cups of water to a boil in a small sauce pan.
Add eggs and boil for 6.5 minutes.
When the eggs are done, love them directly in the ice water and allow to sit.
Mix together the other egg, the milk, salt, thyme, pepper and coconut aminos in a small bowl.
Heat some ghee over medium heat over the stove in a sauté pan.
Dip the two slices of bread in the egg mixture, making sure to pierce the bread with a fork so it absorbs the mixture.
Pan fry the slices for 2 minutes or so per side until it has a golden brown color. Serve topped with the avocado, tomatoes, fresh dill, eggs and smoked salmon if using.
