Wholegrain bread: 60g (2 slices), Light cream cheese: 30g (2 tbsp), Fresh blueberries: 50g (1/3 cup), Lemon zest: 2g (1/2 tsp), Pumpkin seeds: 7g (2/3 tbsp), Chia seeds: 5g (1 tsp), Inulin powder: 3g (1 tsp), Egg: 50g (1 medium), Unsweetened soya milk: 100ml, Matcha tea: 1 serving (1 tsp matcha powder + 100ml hot unsweetened soya milk), Salt and black pepper: to taste
1. Boil or poach the egg to your preference. 2. Toast 60g wholegrain bread and spread each slice with 15g light cream cheese. 3. Top with 50g fresh blueberries, sprinkle with 2g lemon zest, 7g pumpkin seeds, 5g chia seeds and drizzle with 3g inulin. 4. For the matcha tea: Sift 1 tsp matcha powder into a cup. Add hot water (not boiling, around 70°C/140°F) and whisk until smooth. Add 100 ml soya milk and whisk until frothy. 5. Serve toast with the egg on the side, seasoned with salt and black pepper.
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