Eggs any style on rye with grilled paprika sauce

Spice up the Sunday brunch with this spin on eggs any style.

SERVES 1 (double ingredients to increase number of serves)


2 Free range eggs
1/2 cup full cream (if making scrambled), or for dairy free add 1/2 cup soy milk
Handful of salad greens
Handful of microgreens
1 TBSP Kuehne Made for Meat grilled paprika sauce 
1-2 slices PEMA orgnic rye bread with linseed


  1. Prepare eggs your favourite way, poach, scramble or fry
  2. While eggs are cooking toast the rye bread
  3. Spread 1/2 TBSP of the sauce on the rye toast, add salad greens, top with your eggs any style, garnish with the microgreens and add another 1/2 TBSP pf grilled paprika sauce to the top