Getting the best start to the day by having a good breakfast is an important part of being healthy. But many of us are missing out, choosing breakfast options that are high in sugar or fat, or not having anything at all (that’s a totally no-no and in fact dangerous for your health). Eating breakfast gives us the energy we need until lunchtime and can help to cut-down on snacking throughout the morning. This is the routine most of us would (like to) follow on weekdays, right! But what do we do on a cheat day? Yes, at least once in a week, we deserve to indulge, we gotta have a little treat! Some call it a cheat day and for some, it’s a treat day. Perception, people! Sunday is my cheat/treat day when I choose to combine my breakfast and lunch together to enjoy a lazy morning in the company of my beautographer and prepare a meal together in our cozy kitchen while chatting up on anything from current affairs to domestic chores to-do, from films to watch to planning what-to-blog-next and also something in between that is entirely our own business;) So, I would like to call this late morning meets early noon meal an elevenses but thanks to Sex and the city-we now call it Brunch.
There is a little bit of work involved in this super healthy preparation, by that I mean, quite a bunch of ingredients to arrange and put together but the final product is delicious and nourishing. An easy and healthy breakfast that will keep you satisfied until 4pm(it does to us!), with eggs, yoghurt and green and root vegetables such as spinach and baby potatoes, sweet and sour fruit such as cherry tomato and creamy yummy greek yoghurt.
Let’s Make Now
Preparation time: 30 minutes
Ingredients I Used:
2 tbsp extra virgin olive oil, plus extra to finish
1 medium onions, thinly sliced
100g baby potatoes, cut into thick slices sized 1 pound coin (Medium sized potato would do too)
½ a red chilli, deseeded and finely chopped
100g cherry tomatoes
1 garlic clove, crushed
150g baby spinach
4 free-range eggs
100g Greek yoghurt (You can use plain yoghurt too)
1 tbsp coriander, chopped (optional)
Salt and black pepper
How I Prepared?
Step One: Heat the olive oil in a medium saute pan. Add the onions and cook on a medium-high heat for 5 minutes, stirring occasionally.
Step Two: Add the potatoes, chilli and some salt and pepper, reduce the heat to medium-low and continue cooking and stirring for about 20 minutes, until the onions are soft and golden brown and the potatoes are cooked. Add a little water if the vegetables start sticking to the pan.
Step Three: About 5 minutes before the potatoes and onions are ready, place an iron pan on a high heat and leave until it is red-hot. Roast the tomatoes for 3-4 minutes, tossing gently, until charred. Remove from the heat.
Step Four: Stir the garlic and spinach into the onions and potatoes and cook for a minute or two, until the spinach wilts. Taste and add more salt and pepper if needed.
Step Five: Spread the potato and onion evenly over the base of the pan and then carefully crack the eggs on top, trying not to break the yolks.
Step Six: Cover the pan and cook on a medium heat for 5-7 minutes, or until the egg whites are set. Remove the pan from the heat and spoon over the yoghurt, avoiding the yolks.
Step Seven: Sprinkle with coriander, then carefully place the tomatoes on top. You can either bring to the table in the pan or transfer very gently on a large white plate.
Top tip: Pick your choice of vegetables, there is no hard and fast rules here. Instead of extra virgin olive oil, you can also try organic butter.They are good fat to keep your body mosturized naturally and gives smooth finish to the skin.
Have a good Sunday!