Ferment-Powered Eggs on Toast
What could be better to start your day than this? A savoury, high-protein breakfast that’s rich in fibre, flavour and probiotic goodness. Toasted seeded bread, creamy cashew cheese, sautéed greens, a perfectly runny egg, and a bold spoonful of Fermary Smoke & Spice Kraut - it’s comforting, vibrant, and everything your body needs. The kind of breakfast you’ll think about the night before.
Serves
1
Prep Time
10 minutes
Smoke & Spice Kraut
Single Jar (300g)
Ingredients
1–2 tbsp Fermary Smoke & Spice Kraut2 slices seeded bread, toasted
2 heaped tbsp cashew cheese (or any soft cheese)
1 handful greens (spinach, cavolo nero, kale, cime di rapa)
1 tsp olive oil
2 eggs
1 tsp za’atar
Handful fresh herbs (parsley or coriander), chopped
Salt & pepper
Method
1
Sauté the greens: Lightly cook the greens in olive oil until tender, then set aside.
2
Prep the toast: Toast the bread and spread generously with cashew cheese.
3
Layer the greens: Pile the warm greens on top of the toast.
4
Cook the eggs: Fry the eggs to your liking, season with za’atar, salt and pepper, and place on the greens.
5
Add the kraut: Spoon Fermary Smoke & Spice Kraut over each toast.
6
Finish: Scatter with fresh herbs and drizzle a little olive oil if desired.
Crunchy, creamy, warm and tangy - every bite delivers flavour, fibre, protein and probiotic goodness. A breakfast your body will thank you for.
