Eats By Ashley

This breakfast takes under 15 minutes and is veggie packed. The nutritional yeast adds for a delicious cheesy taste with out the diary, making for a great substitute for those who are lactose intolerant. Poaching the eggs creates a soft yolk to spread across the vegetables and add some flavor. This recipe is for a single serving.

Ingredients

• 2 large eggs
• small handful of kale
• mushrooms
• 5 cherry tomatoes
• 2 tbsp nutritional yeast
• 2 tbsp sunflower seeds
• 1/2 tbsp ghee or butter

Directions

• cut the vegetables then cook in 1/2 tbsp ghee or butter
• bring water to a simmer in a deep pan and put a dash of apple cider vinegar or regular vinegar in the pan
• once water is to a simmer swirl it until it moves in a circular motion on its on then add in the two eggs
• cook the eggs for 3 minutes to create a soft yolk yet firm white part of the egg
• plate the eggs with the vegetables then add the sunflower seeds and nutritional yeast on top