Breakfasts that rock
Fried eggs on sour dough toast
- Sour dough bread
- Australian organic butter
- Organic free range eggs
- Red onion
Some fun facts
- The fermentation of the dough used to make sour dough bread lowers its glycemic index. This means that you don't have the same blood sugar spike after your meal, that you get particularly when eating white bread due to the lack of fibre. This makes it the healthy bread alternative for people with diabetes or pre diabetic insulin resistance.
- The bread acts as a probiotic as it contains the good bacteria lactobacillus. Regularly eating food with the lactobacillus bacteria helps colonise the good bacteria in your gut keep the balances right for health.
- The fermentation process increases the breads digestibility, helping to break down starches and gluten into amino acids. This can be great for people who are gluten sensitive but don't want to miss out on eating bread now and then. There is still some gluten present though and isn't advised for celiacs.
- The fermentation process also makes it easier for the body to access the nutritional value of the bread such as iron, zinc, magnesium, vitamin b complex and antioxidants.
- The acetic acid produced in the fermentation process is a preservative. So there shouldn't be any artificial preservatives added.
- Did you know there are a lot of family on acreage that have chickens and too many eggs to eat? Try joining a local, rural community page and connect with a family that is selling their eggs. They will be the best you ever eat. True free range and loved chickens.
- Dice the red onion, capsicum and mushroom. Cook in the pan with the butter and spinach.
- Fry your sour dough bread in the pan on both sides until golden brown
- Cook your eggs how you like them.
- Build your toast