Breakfast is such an important meal- it gives you the energy you need to start the day and keep you going until lunch, and can affect your eating habits for the rest of the day. I love breakfast, and knowing that I’ll be able to prepare and enjoy such a delicious bowl of nourishing food really motivates me to get through my morning workout! This is one of my favourite breakfasts; it’s gluten-free, low-carb and packed with protein to keep you feeling fuller for longer and help you to refuel after exercise. It’s especially lovely on a sunny summer morning! If you’re not a savoury breakfast person but still like the sound of this, why not increase the quantities and have it for lunch instead? It’s a very flexible recipe, so I adjust this all the time depending on what’s in season and what we have in the fridge.
1/2tsp butter or coconut oil
1 garlic clove, chopped
½ courgette or other greens such as asparagus, sliced
2 chestnut mushrooms, sliced
A large handful of spinach
½ avocado, sliced or mashed with lime & salt for a quick guacamole
2 sundried tomatoes, chopped
1 large egg
3 x 1 cm-thick slices Halloumi cheese
Optional: fresh basil, a handful of sage leaves to fry, a pinch of herbes de Provence and a pinch of dried chilli flakes, to top
1.) Heat the butter over a low heat in a frying pan until melted, and then add the garlic and sauté for a couple of minutes on a medium heat.
2.) Add the courgette and mushrooms and sauté until soft and slightly browned.
3.) Add the spinach and make the Perfect Poached Egg(s) as the spinach wilts.
4.) As the spinach and eggs are cooking, add the slices of Halloumi to the pan and cook for a couple of minutes on each side until browned and slightly crispy on the outside.
5.) Serve with the avocado, sundried tomatoes and any or all of the optional toppings on top. Enjoy!