As if you need Mulgaro, or anyone for that matter, to tell you how to make breakfast. This recipe is no different to any other morning goodness out there, but it is somewhat colourful and evokes a feeling of excitement when served to any moody early birds. The pan-fried cherry tomatoes bring about a subtle sweetness that can only be accompanied by crunchy toast. A runny egg sunny side up allows a stream of bright volcanic lava to flow onto your plate of green goodness. I’ve gone for a basic bread here, but feel free to grab some fresh rye bread from your local market and toast it the same way. Though this recipe may seem like too much effort for the early hours of a Saturday morning, its wholesome goodness can only prepare you well for the lovely evening ahead.
Olive Oil 3 tbs
Cherry Tomatoes halved 100g
Curly Leaf Parsley chopped
Brown Bread 2 slices
Mixed Green Leaves a handful
Avocado peeled & sliced 1
Paprika a sprinkle
Pink Himalayan Salt & Pepper to taste
Heat a frying pan on medium with 2 tbs of oil and once hot crack in the egg. Allow to cook for around a minute or so until white with the yolk still runny. Set aside.
In the same pan, add in the tomatoes. Cook for a few minutes until soften. Throw in the parsley once its nearly done, then take off the heat.
Toast your bread and apply generous amounts of butter. Transfer onto serving plates. Place cherry tomatoes above toasts. Scatter mixed green leaves on the side and top with avocados. Crown the egg in the middle. Drizzle a tbs of oil over the avocados with a dusting of paprika. Add salt and pepper to taste before diving in.