The Breakfast Stack

It came to my attention recently that I have never done a breakfast blog before, which actually kind of shocked me because I am a breakfast enthusiast. Give me perfectly poached eggs and bacon anywhere, anytime and on any day of the week. I’m just that kind of girl.

Weekends are the perfect excuse for this often forgotten or rushed meal. Roll out of bed, stay in your PJs and keep it all low key: this is breakfast time after all!

Don’t get me wrong, I don’t always feel the need to create a morning masterpiece, I also enjoy popping out to my favourite breakfast spots when I am feeling a little too lazy, or am suffering from a common case of Sunday morning hangover. But as the rain pours enthusiastically outside my window I can’t help but want to stay warm inside and turn my kitchen into my very own favourite breakfast spot.

What I love about my Breakfast Stack is that it keeps you full for most of the day, it’s fresh, full of goodness but also manages to sneak in a little bit of indulgence in the form of Persian feta (*drool). Although, there’s no need to go overboard of the feta – a little goes a long way. I hope you give this one a try – it’s worth getting out of bed for.

Serves 2

The Breakfast Stack - get it in ya!

The Breakfast Stack – get it in ya!

The List:

2 eggs

2 slices of Dark Sourdough Cob Loaf

2 rashers streaky bacon

1/2 avocado, roughly chopped

2 Tbs Persian feta

Handful of snow pea sprouts

Small handful of Italian flat leaf parsley, roughly chopped

Dash of white vinegar

Cracked black pepper to serve


The Method:

  1. Into a bowl combine pea sprouts, parsley, avocado and feta – drizzle a tiny bit of oil over and leave in the fridge until serving
  2. Heat up a fry pan and start cooking your bacon
  3. Boil some water in a pot and then add your vinegar, and poach both your eggs. Meanwhile put on your bread to toast.
  4. Once eggs are poached, lift gently out of the water and place into a bowl lined with thick paper towel – this will help to remove excess moisture from the eggs
  5. Remove cooked bacon from fry pan
  6. Onto a plate place your slice of bread, top with bacon, then a small handful of your sprout mix ensuring a good amount of all the ingredients are on top, finish by gently placing your poached egg on top, cracking over some black pepper to serve



*Tip – Perfectly poached eggs

  1. Use a small pot for poaching – it’s easier to control the eggs once they’re dropped into the water
  2. Add your vinegar and bring the water down to a very light simmer – gently does it for poaching
  3. Crack your egg, being careful not to break the yolk, into a small measuring cup
  4. Stir the water once around in a closkwise direction and gently drop the egg into the middle of the pot – at this point it should come together in the middle of the pot. If it doesn’t – don’t stress – try again
  5. Give the egg 2 – 3 minutes and then gently lift out using a slotted spoon, drain slightly, then place on paper towel to remove excess moisture
Dark Sourdough Cob Loaf - blissful bread

Dark Sourdough Cob Loaf – blissful bread

What a wonderful start to the day

What a wonderful start to the day


  1. Kat

    Looks delish Tara! The fresher the eggs the better with poached eggs too 😉 (The freshly laid eggs from Nick’s chooks always come out perfect, without the need for vinegar!) xx


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