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Smashed egg & crispy bacon stack

Skip breakfast? Then read on. Nothing beats an eggy breakfast for jump-starting your day with long lasting energy (provided you like eggs). I threw this stack together fairly quickly so consider adding this to your morning repertoire once or twice per week before you embark on your busy day. It gets crazy out there, so fuel up! I find that an eggy breakfast takes me through to 12.30, 1.00 or even 2.30 pm… even after exercise.

Ingredients
2 hard boiled eggs (I boiled them the night before)
1/2 avocado
1/2 large tomato
small handful of baby spinach
1 tsp fresh or dried herbs (such as oregano, parsley and basil mix)
pepper to taste (I used lemon pepper)

Method
Cook bacon in fry pan on medium heat.

While the bacon is cooking, prepare the other ingredients:

– peel the eggs
– slice tomato into thick slices
– slice avocado into pieces
– wilt spinach (with a dash of water in microwave-proof container in micro on high for 1-2 min)
– squash the eggs with a fork to get a smashed look

Plate up: layer tomato into two stacks and season with a sprinkle of herbs. Add a smashed egg to each stack. Layer on spinach and avocado, season with pepper and top with cooked bacon.

Eat!

Time: 15 min. Serves 1

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Posted by on November 22, 2011 in Food

 

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A-tuna-frittata (what a wonderful phrase!)

This is a great protein breakfast modified from FED (Fitness in an Evolutionary Direction: a blog about paleo living by a guy called Tony. FED has some great paleo cuisine and motivating takes on fitness).

And the Lion King twist, well that was me. Yeah, I know, thanks. 😉

Ingredients
200g-ish of chunk tuna*, drained
3 eggs
3 tbsp baby spinach (stems and leaves), chopped coarsely
1/2 cup soy milk
Fresh ground black pepper
2 tbsp homemade salsa**
1 tbsp olive or macadamia*** oil
1/2 avocado, sliced
1/2 lemon

Method
Add eggs, soy milk, spinach, tuna and black pepper in a bowl and stir to break up the yolks and mix coarsely.

Heat oil in a medium frying pan over medium heat.

Add the tuna and egg mixture to the frying pan. Approximately distribute the solid bits evenly throughout the mixture. Cover, and let the cook for about 5 minutes.

When ready to serve, divide the portion into halves in the pan and serve each half on a plate with salsa, avocado and a quarter of lemon.

A-tuna-frittata! (no worries)

Serves 2.

* I used one 95g tin of basil infused tuna and one 95 g tin of chilli infused tuna which really give the dish a lift. Also, to be good to our planet use Fish-4-Ever or SAFCOL brand tuna. These brands offer Australian customers canned tuna caught using a sustainable fishing method. More info here.

** I made my own homemade salsa from this Taste recipe and it was fantastic. Great for corn chips and dips. It’s best when served chilled.

*** I like macadamia oil. I dunno why. It’s just different,

 
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Posted by on September 30, 2011 in Food

 

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