Nadiya Hussain served up a tasty poached breakfast board with creamy beetroot sauce, avocado and pickled red cabbage on Nadiya’s Cook Once Eat Twice.
The ingredients for the creamy beetroot sauce: 250g cooked beetroot, roughly chopped, 200ml crème fraîche, 1 garlic clove, roughly chopped and pinch salt.
For the eggs: 4 free-range eggs, as fresh as possible and 4 slices toast, to serve.
For the toppings: 1 avocado, flesh cut into cubes and sprinkled with lemon juice, pickled red cabbage, crispy chilli oil, finely chopped fresh dill and runny honey.
See recipes by Nadiya in her book titled: Cook Once, Eat Twice available from Amazon now.
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