Breakfast recipes that are healthy and will help you get through the morning.
Baked eggs brunch
PREP: 10 MINS
COOK: 30 MINS
EASY Level
SERVES 4
This low-calorie vegetarian breakfast with sundried tomatoes, spinach, leeks, and cheese is the perfect way to start a weekend
Ingredients
2 tbsp olive oil
2 leeks, thinly sliced
2 onions, thinly sliced
2 x 100g bags baby spinach leaves
handful fresh wholemeal breadcrumbs
25g parmesan (or vegetarian alternative), finely grated
4 sundried tomatoes, chopped
4 medium eggs
Method
Heat oven to 200C/180C fan/gas 6. Heat the oil in a pan and add the leeks, onions, and seasoning. Cook for 15-20 mins until soft and beginning to caramelize.
Meanwhile, put the spinach in a colander and pour over a kettle of boiling water. When cool enough to handle, squeeze out as much liquid as possible. Mix the breadcrumbs and cheese together.
Arrange the leek and onion mixture between 4 ovenproof dishes, then scatter with the spinach and pieces of sundried tomato. Make a well in the middle of each dish and crack an egg in it. Season and sprinkle with cheese crumbs. Put the dishes on a baking tray and cook for 12-15 mins, until the whites are set and yolks are cooked to your liking.
Berry omelet
PREP: 5 MINS
COOK: 2 MINS
EASY LEVEL
SERVES 1
A one-egg omelet makes a high protein breakfast. If the brain-boosting berries aren’t sweet enough, add 1 tsp honey
Ingredients
1 large egg
1 tbsp skimmed milk
3 pinches of cinnamon
½ tsp rapeseed oil
100g cottage cheese
175g chopped strawberry, blueberries, and raspberries
Method
Beat egg with milk and cinnamon. Heat oil in a 20cm non-stick frying pan and pour in the egg mixture, swirling to evenly cover the base. Cook for a few mins until set and golden underneath. There’s no need to flip it over.
Place on a plate spread over cheese, then scatter with berries. Roll up and serve.
Porridge with blueberry compote
PREP: 5 MINS
COOK: 5 MINS
EASY LEVEL
SERVES 2
Top high-fiber porridge oats with creamy Greek yogurt and healthy blueberries – buy frozen to help cut the cost of this filling breakfast
Ingredients
6 tbsp porridge oats
just under ½ x 200ml tub 0% fat Greek-style yogurt
½ x 350g pack frozen blueberries
1 tsp honey (optional)
Method
Put the oats in a non-stick pan with 400ml water and cook over the heat, stirring occasionally for about 2 minutes until thickened. Remove from the heat and add a third of the yogurt.
Meanwhile, tip the blueberries into a pan with 1 tbsp water and the honey if using and gently poach until the blueberries have thawed and they are tender, but still holding their shape.
Spoon the porridge into bowls, top with the remaining yogurt and spoon over the blueberries.
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