Recipe — breakfast

Ingredients: Canned sardines (1 large can yields about 4 sardines) 4 antibiotic-free or free range eggs 1 avocado, sliced 12-16 pieces Kawan hash browns   Salad: 2 tbsp Kawan sweetcorn 2 tbsp Kawan green peas 1 tbsp diced cherry tomato 1 tbsp raspberry vinaigrette   Methods: Pan-fry the eggs in any way you desire. Air-fry the hash browns at 180°C for 10 minutes. Pan-fry the sardines for 1 minute on high heat or microwave at high heat for 2 minutes. For the salad: Wash the frozen sweetcorn and green peas and place it in a bowl. Cover with water and...