I never thought of myself as a breakfast person. Yes I’ve heard that breakfast is the most important meal of the day and shouldn’t be overlooked but I never gave much thought to it. Dinner leftovers for a morning meal? Sounds perfect. Granola bar? That’s fine too.
Well my outlook has changed.
Now that I am a full time traveling and therefore permanently on the go I finally know the value of a good hearty breakfast. Now that it’s nowhere in sight I’m ready to sit down for a full blown day starting feast.
Eggs for breakfast are a thing of the past. Yogurt on the go is where it’s at now. And oh how I miss my eggs! Especially eggs with pesto. Have you tried that? Trust me, it’s a winning combination. Slather that basil pesto on those hard or even soft boiled eggs and you’ll never go back to plain old eggs.
If only I had brought my mini food processor and hot plate with me I could be having the breakfast of champions but instead it’s clementines and yogurt.
Don’t you worry though, when I get my hands on a private kitchen I’ll be buying eggs by the dozen and having breakfast three times a day.
Until then I share this with you – a simple poached egg dish with freshly cut tomatoes and avocados and of course pesto.
Never poached eggs before? Not to worry – I tried this for the first time recently myself. The trick is adding a splash of vinegar to the water and cracking the egg into a small bowl which you slowly immerse into the lightly simmering water. Sure the poached eggs themselves might not look cordon bleu friendly but don’t worry the taste is still all there.
- 1 egg, poached
- 1 tablespoon pesto
- ¼ tomato, thinly sliced
- ¼ avocado thinly sliced
- salt, pepper to taste
- On a plate place lightly overlapping tomatoes, to be topped with pesto and avocados.
- Place a freshly poached egg on top. Lightly season with salt and pepper.