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Posted by

Victoria Lagodinsky

January 25, 2016

Impress your family and friends with this delicious breakfast or brunch dishes. These recipes are easy to make at home or at work, and they are reach of healthy ingredients to energize your day. You can get more breakfast ideas reading Jo Pratt’s In the Mood for Healthy Food.

Poached eggs, tahini and pan-fried avocado

Once toasted, the crunch you get from the bread works really well with the soft egg and avocado. As for the tahini – it really tops off the dish. This protein-rich paste made from ground sesame seeds gives some real oomph. If you’ve not already tried pan-frying avocado, then you must give this recipe a go. It has a smoky taste, similar to that of mild smoked bacon, so it’s perfect with eggs for a late breakfast or brunch.

In the mood for healthy food Jo Pratt

Serves: 4 (or 2 very hungry people)
Preparation time: 10 minutes
Cooking time: 5 minutes

Ingredients:
2 tbsp white wine vinegar
4 eggs
2 tbsp olive or coconut oil
2 ripe avocados, peeled, pitted and cut into 1cm/½in thick slices
4 thick slices of fresh bread (such as sourdough or rye bread)
3 tbsp tahini, plus extra to serve
1 tsp sumac
1 tsp toasted sesame seeds
sea salt and freshly ground black pepper
extra virgin olive oil, for drizzling

Method:

  • Bring a medium to large pan of water to the boil over a medium-high heat and add the white wine vinegar.
  • Break in the eggs one at a time and reduce the heat to a gentle simmer.
  • Cook for 2–3 minutes until the whites are set.
  • Meanwhile, heat the olive oil in a large frying pan. Add the avocado slices and fry for about 1–2 minutes on each side until slightly golden. Remove from the heat and season with salt and pepper.
  • Toast the bread until golden. Spread each slice with tahini, then top with the avocado slices. Remove the poached eggs from the pan with a slotted spoon.
  • Dry any excess water with paper towels and then put the eggs on top of the toasts.
  • Season with salt and pepper. Scatter with the sumac and sesame seeds, then serve with a drizzle of extra virgin olive oil and a little more tahini.

Turmeric and coriander omelettes with chilli tomatoes

This is certainly a breakfast or brunch dish that’s not lacking in flavour or colour, and is guaranteed to impress whoever you make it for. Turmeric gives the omelette a vibrant yellow colour and a mellow spiced flavour, and is said to have powerful anti-inflammatory and antioxidant properties that could potentially ward off some pretty horrible things.

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Serves:  2
Preparation time: 10 minutes
Cooking time: 15 minutes

Ingredients:
6 eggs
1 tsp ground turmeric
2 tbsp chopped coriander/cilantro leaves
4 tsp olive oil
For the chilli tomatoes:
4 tsp olive oil
200g/7oz/1½ cups cherry tomatoes, halved
2 garlic cloves, crushed
a pinch of dried chilli/hot pepper flakes
1 tsp nigella seeds
2 large handfuls of spinach leaves, roughly chopped
sea salt and freshly ground black pepper

Method:

  • To make the chilli tomatoes, heat a frying pan over a medium heat and add the oil.
  • When hot, add the tomatoes and garlic. Fry for a couple of minutes until the tomatoes start to soften, then stir in the dried chilli/hot pepper flakes and nigella seeds and season with salt and pepper.
  • Continue to cook for 2–3 minutes until the tomatoes are squishy. Finally, stir in the spinach until it’s wilted, then keep warm while you make the omelettes.
  • Beat the eggs in a bowl, add the turmeric and coriander/cilantro, and season with salt and pepper.
  • Heat a small non-stick frying pan over a medium-high heat. Add half the oil and swirl around to coat the base and sides of the pan.
  • Pour half of the egg mixture into the pan. Move around in the pan with the base of a fork (taking care not to scratch your pan) until you have a soft scrambled consistency.
  • Now leave the omelette to finish cooking so the egg is just set – this should only take a minute or so. Keep warm while you make the second omelette with the remaining egg mixture.
  • Transfer the omelettes to plates. Spoon half of the chilli tomatoes and spinach onto one side of each omelette.

 

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Jo Pratt
In the Mood for Healthy Food
£ 20.00, available from Nourish Books