I often get asked what I eat, and of course everyone is individual so what I have may not be suitable for someone else, but here is an insight into my favourite weekend breakfasts.
When it comes to the weekend, I like to spend a bit of time cooking up my breakfast. Not a typical unhealthy fry up with sausages and hash brownies, but a healthy cooked breakfast, steaming and poaching my food. Poached eggs are a must for me… they nearly always make it on my weekend breakfast plate. I love a wholesome cooked breakfast with oily fish, eggs, and veg ranging from asparagus to garlic mushrooms!
Asparagus, mackerel and poached eggs is one of my favourites, providing lots of protein to keep me full until a late lunch, a good source of healthy omega-3 fats and antioxidants from asparagus. Did you know that asparagus is also a prebiotic food, meaning that it helps to feed the good bacteria in your gut? I usually steam my veg and then add 1 tsp. butter or coconut oil and ground black pepper to give a more satisfying taste. Wilted spinach with goats cheese melted in is also delicious. Spinach doesn’t have to be boring! You can probably tell already that I am not scared of eating lots of good fats. Fat doesn’t make you fat any more than carbohydrates or protein like once thought, as fat is very satisfying!
If you are going for a fried breakfast, use coconut oil to fry your foods, as this is the most heat stable fat. A slight coconut flavour also gives a nice twist to your breakfast
A tip for making the perfect poached eggs
1) In a pan, bring water to boiling point and then reduce down just to the point when there are no bubbles (as the bubbles can separate out the egg making a messy spread out poached egg!)
2) Using a metal spoon, swirl the water around in a circular motion
3) Drop the egg into the centre of the swirling water, breaking the egg open very close to the water so that it gently enters the water
4) Leave the egg to cook for approximately 1-2 minutes until the white looks just cooked
5) Take the egg out of the water using a large metal spoon, careful as you don’t want to break it quite yet. Hopefully you will now have a perfectly runny poached egg!