Eggs & sesame edamame on toast

With avocado & sesame seeds.

Here’s a tasty Japanese inspired breakfast/brunch.

I love eggs on toast for breakfast but two eggs and a slice of toast doesn’t provide me with enough protein. I aim for 30-35g at breakfast as I feel it really stabilises my hunger levels for the day (two eggs plus toast comes in at around 20-25g).

Plus, with a few added extras, eggs can be much more exciting…

Here I’ve added edamame/soy beans which I always have in the freezer. They are really high in plant protein and add 12g of protein to this breakfast. Cook them with a little garlic, ginger and sesame seeds for a seriously tasty addition to the eggs.

And of course, what savoury breakfast toast isn’t made better with avocado…

You’ll need (per portion):

• 100g frozen or fresh edamame/soy beans

• 1 garlic clove

• Small piece of ginger

• 1 tbsp sesame seeds

• 1/2 avocado

• Sourdough or bread of choice, toasted

• 2 eggs

• Knob of butter

• Chilli flakes, optional

• Spring onion, optional

If using frozen edamame/soy beans, run them under warm water to defrost. Heat a little oil in a frying pan and add the soy beans. Finely grate in the garlic and ginger and add the sesame seeds. Stir and cook on a medium heat for a couple of minutes. Season with salt.

Heat another frying pan (or remove the beans and set aside while you use the same one) and add a knob of butter. Crack in the eggs and break the yolks with a spatula and mix the white and the yolks together. Add salt and pepper. Mix/scramble a little until just cooked through then turn the heat off.

Scoop out the avocado flesh and top it on the toast, crushing it with a knife to evenly spread it out.

Top with the edamame beans then finish with the eggs. If you like, finish with a sprinkle of chilli flakes and finely sliced spring onion.

Dig in.