Quick breakfast recipes using eggs
Eggs are a great way to start your day. They're low in fat and packed with protein which means they fill you up. Tonia's got lots of ideas on how to make them so you'll never get bored of breakfast!
Boiled or poached eggs
Serve with a slice of wholemeal or rye bread. Tonia likes to eat hers with a couple of fresh tomatoes or some slices of cucumber.
Herb omelette
(Serves 1)
Knob of butter2 eggs, beatenA tiny pinch of sea saltHalf a bunch of parsley, finely choppedHalf a bunch of chives, finely chopped
Melt the butter in a non-stick saucepan and add the eggs and salt. Once the omelette begins to set, sprinkle over the herbs. Fold the omelette over and cook for a further minute until set.
Herby eggs with tomato and smoked salmon
(Serves 1)
1 whole egg1 egg white1-2 two chopped tomatoes1 tsp of chopped herbs like dill, oregano or thyme1 tsp of turmeric 28g chopped wild Alaskan smoked salmon
Beat all the above together and serve on 1 slice of wholemeal or rye bread
Scrambled eggs with courgettes and turmeric
(Serves 4)
2 tbsp olive oil1 tbsp butter½ tsp turmeric2 courgettes, grated5 free range eggs, lightly beatenA pinch of sea salt
Heat the butter and fry the turmeric for a minute then add the olive oil. Stir in the courgettes and cook for 1-2 minutes. Add the eggs and stir until cooked, but do not over cook! Season and eat on its own or on a slice of toasted rye or spelt bread.
Scrambled eggs with spinach and roasted tomatoes
(Serves 4)
2 tbsp olive oil1 tbsp butterHandful of spinach leavesRoasted tomatoes5 free range eggs, lightly beatenPinch of sea salt
Heat the butter and fry the spinach leaves and tomatoes. Add the olive oil and the eggs and stir until cooked, but do not over cook! Season and eat on its own or on a slice of toasted rye or spelt bread.
Mini English breakfast for 1
1 egg, scrambled or poached1 slice of un-smoked bacon, grilled1 or 2 grilled tomatoes1 slice of wholemeal or rye bread