This delicious breakfast is a blood sugar wonder… and it counts towards your five a day. Give it a go, I guarantee you’ll LOVE it 🙂
1 Ciabatta loaf (or homemade bread)
1 Garlic clove, halved
2tbsp Olive oil
1 tbsp Dijon Mustard
6 Shallots, halved lengthways
Slice the broccoli and blanch in boiling water for 1 minute.
Drain and refresh in cold water.
Dry on kitchen towel, set aside.
Heat griddle or frying pan until hot.
Cut ciabatta in half horizontally, then cut each slice in half.
Rub with the cut garlic and brush with half the oil.
Cook the ciabatta on the griddle or in the pan for 1-2 mins each side until golden.
Spread with mustard and keep warm.
Toss the shallots in the remaining olive oil and cook cut side down on the griddle for 2 mins each side, keep warm.
Pile the broccoli on to the griddle or into the pan and cook for 3-4 mins, turn frequently.
Poach the eggs in gently simmering water until set to your liking.
Pile shallots and broccoli on the ciabatta.
Top with the eggs and season to serve.