Back to process food photography: Building the Perfect Whole Grain Toast Lunch, with the Soft Boiled Egg Supertoast and Caprese toast
On the left, Soft boiled egg Supertoast: whole grain toast topped with Eggplant/Garlic and Sundried Tomato Tapenade, then with Avocado and Red Quinoa, then with Roasted Red Pepper slices, then with a Soft Boiled Egg and pepper.
On the right, Caprese toast: whole grain toast topped with Greek Yogurt, then with Microgreens and Plum Tomato slices, then with Avocado and drizzled with Balsamic Glaze.
So you’ve seen some of my process food photography before, I had such fun putting all my favourite ingredients on these two toasts and they turned out so, so delicious. I’ve tried a version of the Caprese toast before with my Vegan Caprese salad with Grilled Avocado and Balsamic Glaze and that’s always a winner recipe, but the Soft boiled egg whole grain toast was just…perfect. The two dips went so well with the creamy avocado, punctuated with the sweetness of the roasted pepper and the crunch of the red quinoa, and all topped with yummy, eggy goodness.
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