Einstein’s Breakfast

22nd April 2020

Einstein's Breakfast

A perfect, healthy but hearty breakfast to sustainably fuel the mind, created by qualified nutritionist Libby Limon. The protein from the eggs, the complex carbs from the wholegrain sourdough and the healthy fats from olive oil and avocado mean you will feel fuller and more alert for longer.

Combined with brain boosting ingredients such as spinach and asparagus, using both seasonal and organic ingredients will maximise their nutrient potential, while sourdough contains less sugar and uses a slow fermentation process that breaks down gluten, making it much easier on the digestive system than shop-bought sliced bread.

  • Serves 2
  • 15 minutes
  • Vegetarian, dairy free


– 4 eggs (2 per person)
– 200g chestnut mushrooms
– 100g spinach
– 200g asparagus
– 1/2 avocado
– 2 slices of sourdough toast
– 1 tbsp olive oil
– Black pepper and sea salt


1. Beat and season the eggs. Place in the saucepan with half the olive oil, over a very low heat, slowly scramble the eggs by stirring gently regularly until they have silky texture.
2. Meanwhile, in a separate frying pan, slice the mushrooms and break off the woody ends of the asparagus. In high heat fry pan, add the olive oil and cook them off for 4-5 minutes until soft. Lastly, add in the spinach and allow it to wilt for 30 seconds to a minute. Add seasoning to the vegetables.
3. Spread the toast with the mashed avocado. Top with the vegetables, pour over the eggs and serve.

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