If you’ve never thought of broccoli as breakfast appropriate, I’m here to change your mind. I’ve never claimed to be healthy recipe creator, but a recent, ongoing acid reflux flare-up (my first ever) made me take a hard look at my eating habits, and has also given me the creativity to create delicious meals using low-acid ingredients. And that’s how this toast was born. It’s so good, I’m so happy with it, and it can be consumed heartburn-free. Please enjoy and share with a reflux-ridden friend.
If you try this recipe and post a pic, tag @meags_eggs on Instagram!
- About 2 cups of small broccoli florets
- 1 large egg
- 1 large slice of whole wheat bread (I chose whole wheat to help minimize acid reflux – feel free to sub in your preferred bread)
- 1 tablespoon kale spinach yogurt dip (I used Trader Joe’s – spinach artichoke dip is a good alternative)
Estim. Prep & Cooking Time: 20 mins.
- Preheat oven to 475 degrees Fahrenheit and line a baking sheet with aluminum foil.
- In a mixing bowl, toss broccoli in olive oil and salt and pepper or your preferred seasoning (I used Trader Joe’s Everyday seasoning).
- Place broccoli evenly on the baking sheet. To make sure they’re all coated, drizzle a little more olive oil over them if desired. Season a little more.
- When the oven is preheated, bake the broccoli florets for about 13 minutes. I set my timer for 15 minutes and watch closely during the last few minutes to see when the edges have reached a perfect crispy brown.
- While the broccoli cooks, we’ll soft-boil the egg. My preferred method is to use this egg cooker to soft boil. If you don’t have one, use this soft boiled egg recipe. You want the yolk to be jammy and soft, but firm enough to stay in place when you slice the egg. Boiling closer to 7 minutes (as opposed to 6 or 5) will achieve this result.
- Now that the egg is boiling, slice the bread in half and toast. When finished, spread a thin layer of the kale spinach yogurt dip (or your preferred alternative) on each piece of bread.
- When the egg is finished boiling, place it in a bowl of ice water for a minute, then peel. Slice the egg in half length-wise, and then slice each half in half, also length-wise, so you have long wedges, as pictured above.
- When the broccoli has crisped to your liking, remove from the oven and let cool for a few minutes.
- Place broccoli florets on each piece of toast, remembering to leave room for the egg.
- Insert 2 egg wedges on each piece of toast, nestled among the broccoli.
- Add additional seasoning as desired.
- Admire your toasts, take pictures, tag me and enjoy!