Post Diluvian

I dislike breakfasts with a high sugar content – it makes me want to keep on eating all day – the principle of diminishing returns also applies. Once you have eaten something sugary and fatty it is difficult to be satisfied with anything less.

This morning I made myself a low GI but nevertheless nice tasting gourmet breakfast. It is really easy as you’ll see :

Ingredients

• Hausbrot Rye bread (preferably not factory sliced)
• Tin Asparagus
• Chunky ricotta cheese
• Olive Oil
• Lemon Juice
• Pepper

Method

• Toast the rye bread
• Spread a generous portion of ricotta onto the rye toast
• lay a few pieces of  asparagus on top of the ricotta
• mix a teaspoon of olive oil with a dash of lemon juice
• grind a hint of pepper over the top

Now make yourself a coffee and enjoy  !