Matcha Eggs ‘n’ sourdough (High Fibre)

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Makes 4 serves of two eggs and one sourdough roll per person, approximately 5 grams of fibre per serve

* Vegetarian

Ingredients – sauce
  • 1 clove of crushed garlic
  • Salt and pepper to taste
  • 1 teaspoon of macha powder
  • 40 mls of lemon juice
  • 200 grams of yoghurt of your choice (unsweetened)
  • 60 grams of melted spread (butter or other)
  • ¼ teaspoon of stevia powder
  • ¼ teaspoon paprika
  • ¼ cup of finely chopped chives
  1. In a bowl mix melted spread with stevia until stevia dissolves (no longer gritty)
  2. Add yoghurt, matcha, garlic, stevia, salt and lemon juice and mix through thoroughly, if mixture is too thick add a teaspoon of warm water to thin out add one teaspoon at a time until desired thickness is attained
Ingredients - eggs and sourdough
  • 8 free range eggs
  • 4 toasted wholemeal wholegrain sourdough rolls
  • Spread of your choice
  1. Poach or dry fry 8 eggs (leave soft in the middle)
  2. Toast 4 wholemeal muffins and split muffins
  3. Use the spread of your choice on the inside of the muffin
  4. Lay the egg on top
  5. Spoon macha sauce over eggs
Garnish with
Sprinkle of paprika
Finely chopped chives