THE BASE:
• 2 slices sourdough bread (slow-fermented, not supermarket imitation)
• 1 ripe avocado
• 30g feta, crumbled
• 1 tsp dried oregano
• Flaky sea salt & cracked black pepper
THE EGGS:
• 4 large free-range eggs
• 6–8 cherry tomatoes, halved
• 1 tbsp extra-virgin olive oil (we use The Olive Oil Guy - high in antioxidants, cold-pressed)
THE SIDE:
- A handful of wild rocket
- A handful of wild garlic leaves, roughly chopped
- Fresh chives, snipped
- A few fresh herbs (parsley or basil work well)
TO FINISH:
- 40g SU FIRE NUTS - crushed by hand
WHY IT WORKS:
Sourdough is fermented. That slow process breaks down gluten and phytic acid. Easier to digest. Lower glycaemic impact. Better for your gut than any standard loaf.
Eggs are a complete protein. Every essential amino acid. Rich in choline for brain function. Vitamin D. B12. One of nature’s most nutrient-dense foods. Eat them whole.
Wild garlic is a spring tonic. Antibacterial. Anti-inflammatory. Rich in allicin - the same compound that makes garlic medicinal. It arrives once a year. Use it.
Eggs + avocado is a pairing that earns its place. The healthy fats in avocado help your body absorb the fat-soluble vitamins in the egg - A, D, E and K. They make each other more powerful.
Avocado is loaded with oleic acid, potassium and fibre. It lowers inflammation. Feeds the gut. Slows the release of everything else on the plate.
Feta + oregano add more than flavour. Feta brings calcium and probiotics. Oregano is one of the most antioxidant-rich herbs on earth. Ancient medicine. Modern science agrees.
