BREAKFAST PLATE

With so many of us joining the #WFH movement (TLSE team included) or just generally doing our part to socially isolate by staying home, we're going to need to get a bit creative with how we spend our down time (so we don't all lose our minds)!

Thank your lucky stars, 'coz TLSE resident chef, Douk Konstantaras, is back with some seriously drool-worthy recipes for you to use up some of that food you've stocked up on (and now don't know what to do with!).

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INGREDIENTS

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Free range eggs

Sourdough bread

Avocados Feta

Kalamata olives

Sprouts

Evoo

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METHOD

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CUT the avocado in half and remove the pip

SCOOP out the flesh with a large spoon

SLICE the flesh to 5mm thick slices

BOIL water in a large saucepan, around 15 cm and then turn down to a tremor

ADD 50 ml white vinegar

CRACK an egg into a cup and gently pour into the water - let it poach for a couple of minutes and take out with a slotted spoon, and drain on a paper towel

PLACE the avocado slices over the toasted bread

CRUMBLE feta over the avocado

FINISH with some sprouts

PLACE the poached eggs and a few kalamata olives on the plate

FINISH with a drizzle of Evoo and some sea salt flakes

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FOOD | Douk Konstantaras

PHOTOGRAPHY | Janyon Boshoff

STYLING | Heidi Albertiri

CERAMICS AND PROPS | Table Manners