A simple, grounding breakfast built around balance and nourishment. Warm sourdough, a perfectly boiled egg, creamy yoghurt and fresh fruit, with a spoon of sauerkraut on the side to gently support digestion.
Serves: 1
Time: 10–12 minutes
Difficulty: Easy
Ingredients
Chia pudding:
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2 tbsp chia seeds
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120ml milk (dairy or plant-based)
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100g yoghurt (of choice)
Breakfast plate:
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1 slice sourdough bread
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1 free-range egg
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1–2 tbsp Bwblin sauerkraut
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Fresh fruit (berries, apple, pear or seasonal fruit)
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Mixed seeds (pumpkin, sunflower, sesame)
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Freshly ground black pepper (optional)
Method
Chia pudding
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In a small bowl or jar, stir together the chia seeds, milk and yoghurt until fully combined.
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Leave to stand for 5 minutes, then stir again to prevent clumping.
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Set aside to thicken for at least 10 minutes, or refrigerate for 2 hours or overnight if preparing ahead.
Perfect boiled egg
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Bring a small pan of water to a rolling boil.
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Gently lower the egg into the water and boil for 6½ minutes for a soft, jammy yolk, or 7–8 minutes for a firmer centre.
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Transfer to cold water for 1 minute, then peel.
To serve
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Toast the sourdough until golden.
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Spoon the chia pudding into a small bowl and top with fruit and mixed seeds.
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Serve the boiled egg with a pinch of black pepper.
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Add the sauerkraut on the side and enjoy everything together.
Bwblin tip 🌿
Keep the sauerkraut separate and add it after cooking to preserve its live cultures. A little goes a long way alongside warm, nourishing foods.
Serving notes
A flexible breakfast you can adapt daily — swap the egg for nut butter, baked beans, smoked fish or change the fruit with the seasons.
