Rediscovering Egg Savoury

One of my all-time favourite protein breakfasts is egg savoury, a recipe I got from “Food Combining for Health Cookbook” by Jean Joice and Jackie Le Tissier.

Basically, you mix a teaspoon of tahini with a half teaspoon of miso, a dash of paprika and pepper. Then mix in two large beaten eggs, and scramble the mixture in melted butter.

Served on slices of fresh tomato and cucumber with a few sprigs of parsley and mizuna or rocket, it’s to die for!