My fiancé loves an omelette to set him up for the day, especially what I call the Big Breakfast Omelette.
Start by heating a frying pan and melt a bit of butter. Slice half an onion – we prefer red – and add that to the melted butter, along with a few cherry tomatoes. Season with pepper. I don’t use salt as the bacon will be salty enough.
Give these a little time to soften and then add some chopped mushroom and bacon of your choice. You could also add some sausage slices.
Once everything has started to cook nicely, whisk four eggs in a bowl and add to the pan. Let the egg sit still for a good minute or so, until you start seeing bubbles on the surface.
Gently pull the edges back with a fish slice and allow the raw egg from the top of the omelette to run down underneath.
You may like to add a little grated cheese at this point and also some chopped spring onions. If you like your omelette well done, you could pop it under the grill, just to firm up the top. If not, fold it in half in the pan, don’t worry if it breaks, we’re not on TV(!) and allow the heat to just cook the middle a little longer, before transferring to a plate.
For me, I prefer something a little lighter and my filling of choice is smoked salmon – I just by the trimmings from the supermarket, which are a fraction of the cost of the posh stuff.
The health kick continues, as the wedding slim down gets into full swing. So far, so good – I’ve lost 1.5lb in the first week. Slowly but surely! I do have eight months to get there.
This morning, I figured it was time to get back into smoothies. They’re so easy to whizz up.
I had a small punnet of blueberries.
Add a banana and a splash of milk and just blended it with a hand blender until smooth.
Ta-da! Easy breakfast, that’s tasty and healthy!
Like many of us, I am partial to the occasional takeaway breakfast. But I’m also aware of how unhealthy they are and that they’re pretty expensive, so, I thought, ‘why not have a go at home?’.
So, I did! Only, we had this for dinner instead of breakfast. This is what I did.
I started with a pack of sausage meat, which I bought from the butcher, to which I added one very finely chopped rasher of bacon, some onion salt, black pepper and an egg and squished it all together with my hands until nice mixed.
Then, I made round patties, the size of an English breakfast muffin, and added it to a hot oiled saucepan – listen for that satisfying sizzle! Give it a couple of minutes on each size to cook through properly.
Take a toasted muffin, put a slice of cheese of your choice on the bottom half, then the sausage patty and finally a poached egg, before topping with the other half of the muffin.
And there you go, a takeaway breakfast muffin at home!
I used egg poacher silcone cups to get uniform eggs, which made it easier to stack my muffins. They’re really easy to use, just pop them in boiling water and poach away!