Wholegrain bread: 60g (2 slices), Light cream cheese: 30g (2 tbsp), Fig jam (no added sugar): 10g (2 tsp), Fresh figs: 60g (1–2 small, sliced), Walnuts: 7g (2/3 tbsp, chopped), Honey: 3g (1/2 tsp), Egg: 50g (1 medium), Unsweetened soya milk: 100ml, Matcha tea: 1 serving (1 tsp matcha powder + 100ml hot water), Salt and black pepper: to taste
1. Soft-boil the egg (place in simmering water for 5-6 minutes, then cool in cold water). 2. Lightly toast 60g wholegrain bread. 3. Spread 30g light cream cheese evenly across the slices. 4. Top with 10g fig jam, 60g sliced fresh figs, 7g chopped walnuts, and drizzle with 3g honey. Serve with the peeled soft-boiled egg, seasoned with salt and black pepper 5. 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.
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