Start your day with a flavorful and hearty breakfast bowl
Avocado (150 g)
Ingredients · Servings 2
- 1 Avocado
- 2 Tomatoes
- 2 Organic Cucumbers
- 2 spring onions
- 5 tablespoons white wine vinegar
- 400g cauliflower
- 3 tablespoons rapeseed oil
- Salt
- Pfeffer
- 6 Nuremberg Rostbratwurst sausages
- 2 No
- 2 sprigs of dill
- The Chili Flock
Method · 35 min
- Halve the avocado, remove the pit, scoop the flesh out of the skin with a spoon, and cut into wedges. Clean the tomatoes and dice them. Clean the cucumbers, halve them lengthwise, and cut into thin slices. Clean the spring onions and cut into thin rings.
- Bring 1 liter of water and vinegar to a boil in a pot. Meanwhile, clean the cauliflower and coarsely grate it. Heat 2 tablespoons of rapeseed oil in a large non-stick frying pan and fry the grated cauliflower over high heat for 5 minutes. Season with salt and pepper. Remove the grated cauliflower from the pan. Wipe out the pan and fry the sausages in the remaining 1 tablespoon of rapeseed oil over medium heat for 3–4 minutes on each side.
- Crack two eggs individually into cups. Using a whisk, create a whirlpool in the vinegar water. Carefully slide the eggs, one at a time, into the gently simmering water. Shape the eggs with a spoon, ensuring the egg white surrounds the yolk. Poach the eggs in the hot water for 3–4 minutes. Arrange the grated cauliflower with the vegetables, sausages, and one poached egg in each of two bowls. Sprinkle with dill sprigs and chili flakes and serve immediately.
Tomatoes (vine tomatoes, 60 g each)
Organic Salad Cucumbers (Snack Cucumbers, 40 g each)
Nuremberg Rostbratwurst (150 g)
Owner (Kl. M)
