Venturing away from the classic poached egg and haloumi combo, Khloe suggests supercharging your brekkie order with nectarine, feta, poppy seeds, slivered almonds and chilli flakes.
The result? “A perfect balance of savoury and sweet, crunchy and creamy… with a touch of zingy, refreshing sourness, a little earthy nuttiness and a subtle kick of heat.”
Brb, gotta go add this to our repertoire.
2 slices of sourdough bread
1 ripe avocado
1/2 ripe nectarine
50gs vegan (almond or tofu) feta
1/2–1 tsp poppy seeds
A pinch or two of dried chilli flakes
A couple of tablespoons of slivered almonds
Salt and pepper to taste (optional)
Olive oil to drizzle over
Line a baking tray with foil or baking parchment. Place the bread slices on the lined tray.
While bread is toasting, slice the nectarine half into 10–12 slices.
Scoop the avocado into a bowl, add a squeeze of lime and smash it up roughly with a fork.
Spread the avocado over both slices of toasted bread. Sprinkle poppy seeds, crumbled feta and almonds. Place the nectarine slices on top and sprinkle with chilli flakes. Season with salt and pepper.
Drizzle a small amount of olive oil. Serve immediately.