This is something different and can be enjoyed as breakfast, lunch or dinner.
175g Plain Greek Yoghurt (I use Chobani)
1/2 tbsp chilli flakes
2 Free-range eggs
2 large slices of sourdough (I use a wholemeal sourdough)
2 tbsp extra virgin olive or avocado oil (Mix with a dash of paprika for extra flavour)
1 spring onion, thinly sliced
Pinch of salt and pepper
Fresh Coriander, finely chopped and lemon juice to garnish.
1 - Mix together the yoghurt and chilli.
2 - Poach the eggs and toast the sourdough to your liking.
3 - Divide yoghurt mix among bowls. Top with poached egg.
4 - Finish with a drizzle with paprika infused olive oil, salt and pepper (You can quickly heat up the oil with the paprika if desired). Top with spring onions, fresh coriander and a squeeze of lemon juice.
5 - Serve with sourdough.
Cals - 365
Fats - 19g
Protein - 28g
Carbs - 30g