Ingredients
Iced Salted Honey Latte
- 1 cup Coffee cold
- 1 TBSP Honey
- ½ tsp Sugar
- 1 tsp Flaky sea salt for topping
- 1 cup Milk
Avocado Toast with Turmeric Poached Egg
- 2 TBSP Apple cider vinegar
- 1 tsp Ground turmeric
- 4 Eggs
- 2 slices Your choice of bread
- 1 Avocado ripe
- Salt to taste
- Black pepper to taste
- 1 Tomato thinly sliced
- ¼ cup Microgreens if available
- Sriracha sauce optional, for drizzling
Instructions
- Brew the coffee then refrigerate it until cold.
- Fill a medium saucepan with water and the apple cider vinegar and bring it to a gentle simmer over medium heat.
- Add the ground turmeric to the simmering water.
- Crack each egg into a small bowl or cup, then gently slide them one by one into the simmering water.
- Poach the eggs for about 3 - 4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- While the eggs are poaching, toast the bread slices to your desired level of crispness.
- Mash the ripe avocado in a small bowl with a fork until smooth. Season with sea salt and black pepper to taste.
- Spread the mashed avocado evenly onto each toasted bread slice.
- Top each avocado toast with sliced tomatoes, followed by the turmeric poached eggs.
- Garnish with microgreens and drizzle with Sriracha (if desired).
- In a small saucepan, heat the honey, sugar and sea salt over low heat until the honey is thin and easily incorporated. Remove from heat and let it cool.
- Mix the cold coffee and the honey and milk. Stir until well mixed.
- Pour over ice. Sprinkle with sea salt.
- Enjoy the turmeric avocado toast with salted honey iced latte.
Nutrition
Calories: 492kcal | Carbohydrates: 41g | Protein: 21g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.05g | Cholesterol: 342mg | Sodium: 318mg | Potassium: 1080mg | Fiber: 9g | Sugar: 20g | Vitamin A: 1339IU | Vitamin C: 19mg | Calcium: 260mg | Iron: 4mg
Avocado Toast
Ingredients
Iced Salted Honey Latte
- 1 cup Coffee cold
- 1 TBSP Honey
- ½ tsp Sugar
- 1 tsp Flaky sea salt for topping
- 1 cup Milk
Avocado Toast with Turmeric Poached Egg
- 2 TBSP Apple cider vinegar
- 1 tsp Ground turmeric
- 4 Eggs
- 2 slices Your choice of bread
- 1 Avocado ripe
- Salt to taste
- Black pepper to taste
- 1 Tomato thinly sliced
- ¼ cup Microgreens if available
- Sriracha sauce optional, for drizzling
Instructions
- Brew the coffee then refrigerate it until cold.
- Fill a medium saucepan with water and the apple cider vinegar and bring it to a gentle simmer over medium heat.
- Add the ground turmeric to the simmering water.
- Crack each egg into a small bowl or cup, then gently slide them one by one into the simmering water.
- Poach the eggs for about 3 - 4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- While the eggs are poaching, toast the bread slices to your desired level of crispness.
- Mash the ripe avocado in a small bowl with a fork until smooth. Season with sea salt and black pepper to taste.
- Spread the mashed avocado evenly onto each toasted bread slice.
- Top each avocado toast with sliced tomatoes, followed by the turmeric poached eggs.
- Garnish with microgreens and drizzle with Sriracha (if desired).
- In a small saucepan, heat the honey, sugar and sea salt over low heat until the honey is thin and easily incorporated. Remove from heat and let it cool.
- Mix the cold coffee and the honey and milk. Stir until well mixed.
- Pour over ice. Sprinkle with sea salt.
- Enjoy the turmeric avocado toast with salted honey iced latte.
Nutrition
Calories: 492kcalCarbohydrates: 41gProtein: 21gFat: 29gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.05gCholesterol: 342mgSodium: 318mgPotassium: 1080mgFiber: 9gSugar: 20gVitamin A: 1339IUVitamin C: 19mgCalcium: 260mgIron: 4mg
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