Turkish Egg Breakfast

by | Dec 5, 2012 | Nutrition, Recipes

Try this inexpensive muscle fuel for breakfast

Heat 2 tbsp olive oil in a large non-stick frying pan on medium high.

Add ½ cup diced red bell pepper, ½ cup diced aubergine, and a pinch each of salt and pepper.

Sauté until softened, about 7 minutes.

Stir in 4 lightly beaten eggs, ¼ tsp paprika and more salt and pepper to taste.

Cook, stirring often, until the eggs are softly scrambled.

Sprinkle with chopped coriander and serve with a dollop of plain yoghurt and wholewheat pita.

Makes 2 servings

Egg Drop Soup with Edamame and Spinach

Eggs rule the roost at breakfast. Now take advantage of the inexpensive muscle fuel at other times of the day

Simmer 4 cups chicken stock.

Add ½ cup frozen shelled edamame beans and cook 2 minutes.

Stir in 4 cups of fresh English spinach.

When it’s just wilted, slowly whisk in 2 lightly beaten eggs.

Season with ¼ cup of thinly sliced spring onions, 1 tbsp soy sauce, 1 tsp toasted sesame oil and some finely chopped chillies to taste.

Makes 2 to 4 servings

Eggs with Braised Lentils and Greens

Try this quick and healthy, vegetarian dinner for two.

In a large pot, heat 2 tbsp olive oil.

Stir in ⅔ cup diced onion, ½ cup diced carrot, and ⅓ cup diced celery; cook until softened, 7 to 10 minutes.

Add ¾ cup brown lentils, 2 cups stock or water, and ¼ tsp salt; simmer until the lentils are tender, 20 to 30 minutes.

Stir in 2 cups of wild rocket and season with salt and pepper.

Just before serving, heat 1 tbsp olive oil in a skillet.

Crack in 2 eggs and season with salt and pepper.

Cover and cook over low heat until the eggs are lightly set. S

erve the lentils with the fried egg on top.

Makes 2 servings

Polenta, Spinach and Eggs

Eggs. Not just for breakfast.

In a medium pot, bring ½ cup milk, 1½ cups cold water and ½ tsp salt to a boil over high heat.

Stir in ½ cup polenta, whisking frequently.

Reduce the heat to low and simmer until thick, 10 to 15 minutes.

Meanwhile, sauté 1 bunch of chopped spinach (stems removed) in 2 tbsp olive oil until wilted; season with salt and pepper.

Remove the kale from the pan.

Add 1 tbsp olive oil to the pan, heat and crack in 2 eggs.

Season the eggs with salt and pepper, cover the pan, and cook on low until the whites are done.

Serve the polenta topped with greens and a fried egg.

Makes 2 servings

Green Breakfast Burrito

Eggs rule the roost at breakfast. Time for an upgrade.

Melt 1 tbsp butter in a non-stick frying pan on medium heat.

Stir in 4 beaten eggs and 1½ cup of chopped fresh spinach; add salt and pepper.

Cook, stirring, until the eggs are softly scrambled, about 2 minutes.

Wrap the eggs in warm corn tortillas.

Top with sliced avocado and tomato salsa or salsa verde.

Makes 2 servings

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