Scrambled Eggs


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Wasabi Scrambled Eggs

INGREDIENTS:

  • 3 eggs
  • 1 tbsp light brown miso paste
  • 1/4 tbsp wasabi paste
  • 1/2 tbsp olive oil
  • 1 pak choi, sliced
  • greens, to garnish

METHOD:

Beat the eggs with  the miso paste and wasabi powder. Drizzle the olive oil into a frying pan set over a medium heat and pour in the egg mixture; cook to your liking. Push the egg to one side of the pan and use the other side to wilt the pak choi. Load it up to serve and top with your greens of choice.

Skin Saving Salsa

INGREDIENTS:

  • 5 plum tomatoes
  • bunch coriander
  • 1/2 red onion
  • 1 chilli, deseeded
  • 1/2 tbsp extra-virgin olive oil
  • 1/2 tbsp balsamic vinegar
  • 3 eggs

METHOD:

Finely chop the tomatoes, coriander,onion and chilli. Mix in a  bowl with oil and balsamic vinegar and set aside. Wish your eggs and cook in a heated frying pan with a splash of oil. Season to taste. Fork at the ready. Place in a bowl and top with the salsa and whatever garnish you fancy.

Mumbai Spice Sauce pot

INGREDIENTS:

  • 1 medium onion, finely chopped
  • 2 tbsp vegetable oil
  • 2 medium tomatoes, finely chopped
  • 3 green chillies, finely sliced
  • 2 tsp garlic and ginger paste
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric
  • 4 eggs
  • 2 tsp butter
  • 5g coriander leaves, chopped

METHOD:

Fry the onion in the oil, add the tomatoes, chillies and paste; stir until fragrant. Add the chilli powder and turmeric, reduce the heat and pour in the eggs, wished and seasoned. As it curdles, turn up the heat and stir to cook. Add half the butter and coriander; serve right away, garnish with the rest.

Simply The Pesto

INGREDIENTS:

  • 100g pine nuts
  • 5 fresh basil leaves
  • 1/2 tbsp lemon juice
  • 50ml extra-virgin olive oil
  • 1 tbsp wheatgrass powder
  • 1 red pepper
  • 1/2 red onion
  • 10ml balsamic vinegar
  • 15ml olive oil
  • 3 eggs

METHOD:

Make your pesto by whizzing the pine nuts, basil, lemon juice, olive oil and wheatgrass in a blender. Next up, do the salsa; dice the pepper and onion, mix, and splash with the vinegar and olive oil. Set aside. Wish the eggs and pesto, and fry in a lightly oiled pan. Season, garnish with the salsa and serve.

Mexi Type To Look Younger

INGREDIENTS:

  • 1 wholemeal tortilla, in-bite size pieces
  • 4 eggs
  • 3 tbsp low-fat creme fraiche
  • 1/4 tsp paprika
  • 1/2 onion, chopped
  • 1/2 green pepper, chopped
  • 1 tbsp olive oil
  • 1 jalapeno, deseeded, chopped
  • 1 tomato, deseeded, chopped
  • 60g cheddar, grated
  • small bunch coriander, chopped

METHOD:

First  bake the gorilla pieces at 180C until golden (about 10 mins). Se aside. Wish the eggs, creme fruit and paprika in a bowl, season. Fry the onion and paprika in oil for 5 minutes, stir in the jalapino. tomatoes and tortilla chips. Reduce the heat. Fold in the eggs and cook. Top with cheese and coriander.

Ricotta Get Stronger

INGREDIENTS:

  • 2 eggs
  • splash olive  or coconut oil
  • 110g ricotta
  • handful baby spinach
  • mung beans sprouts, greens
  • amaranth sprouts, to garnish

METHOD:

Gently wish the eggs, season and pour into a lightly oiled frying pan, set over a medium heat. Carefully fold in the ricotta and, as it all starts to cook, add the baby spinach leaves. Once the spinach had wilted and the eggs are done, you are ready to serve; garnish.

Skinny Scramble

INGREDIENTS:

  • 2 tbsp garlic, chopped
  • 2 tbsp olive oil
  • 1/4 tsp dried parsley
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried oregano
  • 8 eggs whites
  • amaranth sprouts, to garnish

METHOD:

Fry the garlic in oil over a medium heat until lightly browned. Add the herbs and eggs whites are 80% cooked (they’ll carry on cooking before you serve). Garnish with the amaranth sprouts.

To Fuel The Vegans

INGREDIENTS:

  • 1 small red onion, diced
  • 2 tbsp olive oil
  • 2 cloves garlic, crushed
  • 400g pack extra-firm tofu, pressed for 15 mins
  • 1 red bell peppers, diced
  • 2 tbsp soy sauce
  • 1 tbsp lemon juice
  • 1 tsp turmeric
  • 5g fresh parsley, finely chopped
  • 2-3 spring onions, chopped

METHOD:

Saute the onion in oil for 5 mins, then add the garlic. After 1 min, crumble in the tofu, with the pepper, soy sauce, lemon and turmeric. Cook for 5 mins until the pepper is semi-crisp. Take off the heat and fold in the parsley and onion.

Buttermilk & Maple

INGREDIENTS:

  • 3 eggs
  • 10ml buttermilk
  • maple syrup for drizzling
  • 1/2 tbsp coconut oil
  • pinch cinnamon
  • handful walnuts

METHOD:

Beat the eggs and buttermilk, with a splash of maple syrup and a pinch of salt. Heat the coconut oil in a pan and add the egg mix. Top with a pinch of cinnamon, some walnuts and more maple syrup.

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