Savoury Yoghurt Bowl
Quick, tasty and loaded with avo goodness. This breakfast comes together in just 25 minutes!
Ingredients
- 2 handfuls cherry tomatoes or on the vine
- Avocado or olive oil for cooking
- Salt and pepper
- 2-3 avocados
- Juice of ½ lemon
- 500g double thick plain yoghurt
- Handful mixed herbs (such as basil and dill) finely chopped + extra for garnish
- 4-6 soft boiled eggs halved
- ¼ cup mixed nuts toasted and chopped
- Toast to serve
Instructions
- Preheat oven to 200°C. Place the tomatoes on a roasting tray and drizzle with oil. Season with salt and pepper. Roast for about 10 mins or until tomatoes start to blister.
- Blitz one of the avocados with 2 Tbsp oil and lemon juice to taste, until smooth. Season with salt and pepper.
- Combine the yoghurt and herbs and swirl onto 4-6 plates with the blitzed avocado. Top with the tomatoes, eggs, extra herbs and nuts. Serve with toast.