Preparation:
Wash the
rocket salad and
cut into bite sizes. Slice the
tomato and
avocado. Cut the
cress with scissors and keep
for later. Poach the
eggs in boiling water with vinegar for
approximately 4 minutes. Alternatively, you could also coat a cup with
clingfoil, put the egg inside, close the foil and let stock for 4 minutes in
simmering water so that the eggwhite becomes solid and the yolk remains soft.
Heat the sauce
Hollandaise and add 1/2 tsp of
Matcha through a sieve while stirring well. In the meantime,
roast the
bread with some
butter until
crunchy. Add some
garlic salt. Layer with avocado and tomato
slices as well as rocket salad. Carfully lay the egg on top. Pour the sauce over
the egg, sprinkle with the remaining Matcha and add pepper. Decorate with the
cress and enjoy this crunchy, fruity, creamy and aromatic breakfast
treat.
Preparation: approx. 15 minutes | Cooking time:
approx. 15 minutes | Level: simple | Calories: approx. 430 per person