A simple, clean recipe to enjoy while on a detox, as it contains no wheat, dairy or caffeine. Many commercial rye breads do contain wheat, however, so be sure to read labels first and purchase a 100 per cent rye loaf from a health food store instead.
Fill a small pan with water and umeboshi vinegar. Bring the water to the boil and crack the eggs into it to poach. Reduce the heat slightly and cook for approximately 3 minutes until the white is cooked and the yellow is still slightly runny.
While the eggs are cooking, wash rocket and toast the rye bread.
Serve the eggs on the toast with rocket, lemon juice and seasoned with sea salt and black pepper. Enjoy it with a cup of lemongrass tea. Honey is optional.
Makes 1 servings
| Prep Time: | 5 mins |
| Cooking Time: | 5 mins |
| Ready in: | 10 mins |
Suitable for: |
|
| Breakfast | |
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| Nutritional Information - Per Serve | |
| Kj | 1550 kj |
| Calories | 370 kcal |
| Fat | 12.2 g |
| Saturated Fat | 3.4 g |
| Total Carbohydrate | 41 g |
| Total Protein | 21.1 g |
| Fibre | 6.1 g |
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