Egg Breakfast Bowl

 •••••••••••••••••••••••
Serves 2
Time 15 mins
•••••••••••••••••••••••

1 boil egg
1 egg
handful coriander
1/4 cabbage
1/2 carrot
1/2 tsp vinegar (organic apple cider)
1/2 tsp sugar (white)
3 Tbs mayonnaise
1/2 Tbs butter
soy sauce for seasoning
2 wraps

Slaw

Cut and wash the cabbage, carrots and coriander. Grate and set in a medium bowl.

Add to the cabbage the sugar, vinegar and mayonnaise mixing well to coat. Sprinkling in the coriander, cover and set aside.

Filling

In a bowl, crack and mix well the egg from pan-frying.

Set on medium heat a frying pan. Once heated, add the butter until melted then coat the pan evenly. Pouring in the egg and soy sauce coating the base of the frying pan thinly. Begin to gather the egg creating a ripple effect. Whilst doing this, allow the egg to fully cook on both sides.

Removing the outer shell of the boiled egg, then cut equally in half, setting aside for plating.

In a large pan, bring to heat then place the wrap to heat for three minutes on both sides, once heated, place into a serving bowl. Doing this whilst the wrap is warm causes it to create a floret base for the filling.

Begin to build your breakfast bowl by placing in the slaw, followed by the fried egg, then the boiled egg and enjoy.

We add half a slice of organic avocado and fresh coriander for extra flavour. This can be made with any filling of choice on a budget. Below is a clip-on of how we were able to create the magnificent breakfast bowl. Have a go and let us know what you add as your filling by tagging us using the hashtag #gookcooking

🎔
K had A