In a recent segment on "Terevisioon", chef Anni Arro showcased her breakfast creation featuring hummus, oyster mushrooms, poached eggs, kale, and a variety of herbs. She emphasized that cooking should be enjoyable and that precision in cutting ingredients isn't necessary. Arro intends to surprise viewers by stepping away from the typical meat-laden breakfast sandwiches and instead incorporating more locally sourced vegetables into her recipes.

Arro specifically highlighted the use of sourdough bread, stating its advantages over regular white bread due to its easier digestibility. During the cooking demonstration, she crisped up slices of sourdough bread in a pan and prepared homemade hummus along with slow-roasted tomatoes, seasoned with oregano, olive oil, and garlic. This approach not only brings out the rich flavors of the vegetables but also promotes healthier breakfast options.

The inclusion of a poached egg is another key element that Arro shared, which enhances the sandwich's flavor profile. By focusing on the use of fresh, local ingredients, Arro is promoting a sustainable eating pattern that challenges traditional breakfast norms, encouraging her audience to explore new, healthier options while enjoying the cooking process.