Preparing & Cooking time - 45mins
Serves 4

4 soft boiled eggs

For the stack -
4 Courgettes
1 egg
1 Tbsp Psyllum Husk ( or alternatively Cake Flour)
Pinch of salt
Pinch of mixed herbs
Coconut Oil to fry
2 Sweet Potatoes
1 Pinch Wild a Garlic Flake Salt
50ml Olive Oil

For the sauce -
2 small tomatoes (chopped)
1 Tbsp Tomato Paste
1 Tsp Garlic and Ginger Paste

For the stack -
Par boil the sweet potatoes until firm but cooked , cut in halves and butterfly. Place on a baking tray and drizzle with olive oil and wild garlic flake salt. Grill until golden brown.
Remove from oven and set aside.

Grate the Courgettes and place in a glass bowl , add the egg , Psyllium husk , salt and mixed herbs. Stir together and set aside for 15 mins to allow for binding.
Spoon some of the courgette mix into a hot pan with coconut oil and fry into four fritters.
Set these aside.

For the sauce -
In a hot pan add the olive oil and chopped tomatoes , fry until soft and glossy , add the garlic and ginger paste. Add the tomato paste and cream , simmer until the correct consistency is achieved.

Assembly of the breakfast stack:
Place a butterflied sweet potato slice on the bottom , top with a courgette fritter , cover with the tomato sauce/ reduction and break one the soft boiled egg on top and sprinkle with mixed herbs.

Cooks notes -
If you boil the eggs and grill the sweet potatoes whilst making the courgette fritter , this is a quick and easy wheat free, carbohydrate free breakfast.

** you can make the fritters in advance and freeze them

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