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.