Breakfast never looked this healthy! Sprouted goodness and delicious veggies make these sprouted breakfast stacks on spicy potato rösti a cut above the rest.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
For the rösti
2 large potatoes
3 tbsp cake flour
1 tsp masala
2 eggs
Pinch of salt
Oil for frying
For the stack
1 cup hummus
2 cups legume sprouts (chickpea, lentil, mung)
4 eggs
To serve
Sriracha sauce
1 cup leafy pea sprouts

METHOD
1. Grate the potatoes and squeeze out all the excess liquid before combining with the dry ingredients and eggs.
2. Shape the rösti mixture into rounds and fry on both sides until golden brown.
3. Mix the hummus with the legume sprouts, set aside.
4. Poach the eggs by bringing some water to a gentle simmer in a pan. Crack an egg into a cup and slide it out of the cup and into the simmering water. Immediately cover the egg with the cup and leave to cook for a few seconds, until the egg holds its shape. Remove the cup and leave the egg to cook until done to your liking.
5. To assemble, top the rösti with the hummus mixture and poached egg.
6. To serve, dress the sprouted breakfast stack with sriracha sauce and fresh pea sprouts.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

The post Sprouted breakfast stacks on spicy potato rösti appeared first on MyKitchen.

Looking for a healthy breakfast or work lunch snack? These soft-boiled egg, avocado and tomato rice-cake stacks are the perfect pick-me-ups for those weekday slumps.

SERVES 2 // COOKING TIME 15 min

INGREDIENTS
2 eggs, soft-boiled
4 rice cakes
¼ cup cream cheese
1 avocado, sliced
2 tomatoes, sliced

METHOD
1. Cut the eggs in half.
2. Spread each rice cake with cream cheese.
3. Top with avocado, tomato and egg.
4. Season with salt, pepper and chilli sauce.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

The post Soft-boiled egg, avocado and tomato rice-cake stacks appeared first on MyKitchen.

Are you looking for a wholesome, light brekkie? We love these rice cake stacks because you can just grab them and go, and they are also super easy to whip up at work. All you have to do is boil your eggs in advance!

SERVES 2 // COOKING Time 15 min

INGREDIENTS
2 eggs
4 rice cakes
¼ cup cream cheese
1 avocado, sliced
2 tomatoes, sliced

METHOD
1. Boil your eggs to your liking, but make sure they aren’t too soft.
2. Cut the eggs in half.
3. Spread each rice cake with cream cheese.
4. Top with avocado, tomato and egg.
5. Season with salt, pepper and chilli sauce.

The post Egg, avo and tomato rice cake stacks appeared first on MyKitchen.