120 g Whole wheat bread (6pcs)
60 g Black olives
1 A tomato
100 g Spinach(fresh or frozen)
30 g Feta(or any white cheese)
60 g Peas(fresh or frozen)
¼ Avocado
20 g Arugula
30 g Goat cheese
Dilltaste
Lemon juicetaste
1 tsp Olive oil
5 g Butter
1
First filling: grind the olives in a blender, add lemon juice and olive oil (if necessary, if the olives are watery). Cut tomatoes into small cubes;
2
The second filling: simmer spinach with butter for 5 Minutes (if necessary, defrost, squeeze out excess liquid and simmer), crumble feta and cook poached eggs *;
3
Third filling: mashed peas with olive oil and sea salt (to taste), cut avocados into half rings, chopped goat cheese;
4
Toasts can be fried for a couple of minutes in a preheated pan without oil. On each toast we lay out the filling. In the case of poached egg, we cut the egg already on the toast before serving.
Ingredients
120 g Whole wheat bread (6pcs)
60 g Black olives
1 A tomato
100 g Spinach(fresh or frozen)
30 g Feta(or any white cheese)
60 g Peas(fresh or frozen)
¼ Avocado
20 g Arugula
30 g Goat cheese
Dilltaste
Lemon juicetaste
1 tsp Olive oil
5 g Butter