Ferment-Powered Eggs on Toast by Elena Deminska, The Fermary

What could be better to start your day than this? A savoury breakfast that’s rich in protein, fibre, and probiotic goodness -  it’s comforting, vibrant, and full of flavour. Toasted seeded bread, creamy cashew cheese, sautéed greens, a runny egg, and a bold spoonful of Smoke & Spice Kraut. Packed with everything your body needs, this is one of those breakfasts you’ll dream about the night before.

Ingredients (serves 1)

• 2 slices of seeded bread, toasted
• 2 heaped tbsp cashew cheese (or any soft cheese)
• 1 handful greens (spinach, cavolo nero, kale, cime di rapa - whatever you love)
• 1 tsp olive oil
• 2 eggs
• 1 tsp za’atar
• 1–2 tbsp Fermary Smoke & Spice Kraut
• Handful of fresh herbs (parsley or coriander), chopped
• Salt & pepper

Method

1. Lightly blanch or sauté your greens in olive oil until tender. Set aside.

2. Slice up your favourite bread and toast. Spread generously with cashew cheese.
3. Pile the greens on top.
4. Fry your eggs in a small frypan to your liking, before plating on top of the toast and season with za’atar, salt, and pepper.
5. Add your blanched or sautéed greens on the side.
6. Add a big spoonful of Fermary Smoke & Spice Kraut on each toast.

7. Sprinkle with fresh herbs and serve hot, with a little drizzle of olive oil if you fancy.

Feel Good Note
It’s got crunch, creaminess, warmth, spice, and that tangy kraut kick,  a toast that hits every note and leaves your body saying thank you.