Recipe: Pumpernickel Toast Stack

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Serves 1

Carbs 30g / Fat 25g / Protein 15g / 425 cals



  • 1 egg (I only photographed it with 1, but made and ate it with 2. Macros consider '1 egg', but the recipe shows how to cook both at once)
  • 1 slice of pumpernickel bread
  • 2 kale leaves
  • Olive oil
  • Himalayan salt
  • 1/2 cup butternut pumpkin (I purchased pre-cut)
  • 1/4 avocado
  • I microwaved my vegetables to save time, however you can cook them in whichever method you please! In this recipe I will be sharing how I cooked them.


  1. Take a deep frying pan and fill it with water, place it on a high heat (this is what we will use to poach two eggs at once.
  2. While waiting for the frying pan with water to heat up - place butternut pumpkin and a small amount of water into a glass container, microwave for 5 mins.
  3. Cut up 2 kale leaves, place in another glass container, cover with a small amount of olive oil and Himalayan salt and massage the leaves well. when the pumpkin is finished, microwave these for 2 mins.
  4. When the water in the pan is developing bubbles take another pan and put it on a medium heat, place the pumpernickel bread on this to just slightly cook (or place it in the toaster for a short amount of time). 
  5. When the water has lots of little bubbles in it it's time to cook the eggs, crack both eggs into separate sides of the water-filled pan and allow them to poached for around 2 mins (if you want a runny yolk).
  6. Remove the pumpernickel bread from the other pan, stack the kale, avocado and egg(s) and serve with pumpkin
  7. If desired drizzle some olive oil over the top