I’m still trying – and failing! – to slim down for our wedding in October, so I’m doing my best to be mindful with my food choices.
As a quick lunch recently, I knocked up a super easy asparagus and poached egg. I spotted an olive loaf in the supermarket, which I absolutely love, so I started with two slices of that, each topped with a poached egg – I do the drop into a whirlpool of boiling water method to do mine, with a splash of white wine vinegar.
In a frying pan, I heated some coconut oil and lightly cooked some British asparagus spears and wilted some spinach. Once the veggies were nicely done, I added them to the plate, along with a small piece of my favourite blue cheese and just added a grind of fresh black pepper.
Easy, quick and good for you. It would also make a fabulous brunch.
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!