Time for breakfast. Instead of eating the bacon butty, rather choose scrambled eggs with avocado on rye bread.
Forget the blood sugar-spiking white bread and saturated fats and opt for scrambling instead. This breakfast provides a balanced ratio of protein and carbohydrate and essential fatty acids.
2 slices of dark rye bread
1 ripe avocado peeled, deseeded, sliced
1 tbsp. sunflower seeds
1 tbsp. poppy seeds
1 tbsp. pumpkin seeds
pinch of salt and pepper
In a bowl crack the eggs and add a pinch of salt and pepper. Whisk really well. Put the eggs into a non-stick saucepan and cook over a low heat for 10-12 minutes until creamy. Remove from the heat and add the avocado and gently fold together. Toast the rye bread and divide between two plates, divide the eggs between the two plates and sprinkle with the seeds. Serve.