Eggs for Breakfast

Eggs make for such a great breakfast - nutritious, high protein and delicious!  Banish hunger until lunch time and avoid the blood sugar roller-coaster.

Clients often tell me that they have eggs at the weekend but that they don't have enough time to cook eggs during the week.  To follow are 4 solutions to this problem.

Advanced Boiled Eggs:

  1. On Sunday night, boil enough eggs for the week, for 10 minutes
  2. Plunge straight into cold water to cool quickly
  3. Store in the fridge for no more than 5 days (peeled) or 7 days (shell on)
  4. Eat sliced with toast (wholemeal, rye, gluten free, as required) or avocado salad (avocado, tomato, cucumber, peppers, coriander, lime) or left over vegetables from last nights dinner.

Speedy Boiled Eggs with soldiers:

  1. Fill kettle and boil
  2. Meanwhile, go have your shower
  3. Return to kitchen, bring water back to the boil while you get a saucepan on high heat and fill
  4. Put 1 or 2 eggs in and set a timer for
    1. 5 minutes if you like a softer egg
    2. 6 minutes if you prefer a harder egg
  5. Put 1 piece of toast on (wholemeal, rye, gluten free, as required)
  6. Return to getting ready for work
  7. When timer goes off, return to kitchen, butter bread, put egg(s) into egg cup and enjoy a quick dunk before you hit the road.  Salt and pepper optional.

Boiled Eggs with vegetables:

  1. Make an extra serve of vegetables the night before (any veg will do - kale, asparagus, green beans, sweet potatoes, baked veggies, etc) or make a batch of ratatouille (see below)
  2. Follow steps 1-4 above
  3. Enjoy soft boiled eggs over the vegetables (heat veg in a microwave if preferred) 

Breakfast Ratatouille:

On Sunday, make a batch of ratatouille for the week ahead - peppers, tomato, aubergine, red onion and courgette.  Simply dice and bake in oven at 180° with olive oil, salt and pepper for 30-45 minutes or follow this recipe.  

Delicious slice of Frittata Goodness

There are hundreds of different frittata recipes.  The best thing is, once you've made a couple and are used to the process, you don't really need to follow a recipe - instead, use it as an opportunity to use up veggies in your fridge.   Frittatas work best if you have a pan with a handle that can go under the grill so you can cook the top - e.g. either a removable or metal handle, but this is not essential.  I have a cast iron pan with a wooden handle which I leave sticking out of the grill (don't forget to keep an eye on it and move the handle to the other side half way through to even out the cooking).

I love making a frittata for Sunday lunch or dinner - enjoy with a side of salad or veggies and then I can cut the rest up into breakfast or snack-sized portions to enjoy at the start of the week.

Sweet potato, feta and spinach frittata

Simple red pepper frittata

Summer 'Pisto' frittata

Mushroom frittata