Camping eggs

May was a particularly sunny and surprisingly warm month in the UK. To capitalise on the sunshine, I moved the “office” (basically just my laptop) to Devon for a long weekend, camping at a beautiful site near Hope Cove.
To save from eating out 3x a day, breakfast materials were sourced from a local store, the only shop for miles.
This high protein combination of eggs, mushrooms, spinach and tomato was really easy to cook in a single pan on a camping stove and was duly named “the camping breakfast”. It remains one of my favourite ways to start the day.

Ingredients for 2
6 eggs
a punnet of cherry tomatoes, halved
a punnet of chestnut mushrooms, sliced
Two handfuls of spinach
Butter
Sea salt and black pepper
Parmesan (optional)

Method
Crack the eggs into a bowl and whisk lightly.
Put the pan on a medium high heat and melt a good knob of butter. Throw in the mushrooms, season with sea salt and black pepper and cook for a couple of minutes.
Add the cherry tomatoes and spinach to the same pan, cook for another couple of minutes, season again with salt & pepper.
Push the veggies to one side of the pan, add a slice of butter to the empty side and pour in the eggs. Let it cook for a minute then scramble lightly. When the eggs are cooked to your liking, move some of the vegetables across so to mix the eggs and veg.
Divide between two plates, season with a pinch of sea salt and some black pepper and finish with a sprinkling of freshly grated parmesan cheese.

 
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Duck egg, potato & broccoli

Confession time: I have a mild obsession with eggs.
In fact, I want you to start your day on eggs (obviously only if you a. like them and b. you aren't vegan).
Hopefully, by now you may be asking why, so here are the reasons:
- eggs are high in protein, protein ensures that you actually feel full and don't end up craving sugar half an hour later
- they are nutritious - soooooo many vitamins & minerals
- they are sustainable - good quality organic or free-range eggs are a sustainable food source
- they taste good and are super easy/quick to cook - many bonus points there

This beautiful 15-minute brunch recipe uses duck eggs (think larger hen eggs with more golden yolk), baby new potatoes and broccoli.
I had it for brunch but it's a decent enough lunch and dinner also. 

 
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Ingredients for 2
500g baby new potatoes, sliced in half lengthways
160g tenderstem or sprouting broccoli
3 spring onions
1 clove of garlic, crushed
rapeseed oil
2-4 duck eggs, I used Clarence Court duck eggs
chilli flakes and parsley to garnish (optional)
sea salt and black pepper to season

Method:
Put the potatoes in a saucepan, cover with cold water and bring to boil.
Simmer for 10 minutes until the potatoes are cooked through and tender.
Whilst the potatoes are cooking, trim the broccoli and trim and slice the spring onion.
At the very last minute of the potatoes cooking, drop in the broccoli and bring back to boil. Drain immediately and let it steam for a minute.
Put a frying pan on a medium heat. Add a tablespoon of rapeseed oil, the spring onion and crushed garlic. Cook for a couple of minutes then add the potatoes and broccoli and cook for another 5 minutes, stirring occasionally. Season well with sea salt and freshly ground black pepper.
Put another frying pan on a medium heat, add a splash of rapeseed oil and crack in the eggs. Be careful with how much force you put the eggs into the pan with, as I discovered, duck eggs have larger yolks which will burst if not handled with care.
Cook the eggs to your liking.
Divide the potato mixture between two plates, top with one or two eggs each and sprinkle with some chilli flakes and parsley (if using).

A plant based high-protein breakfast bowl

If you've ever popped along to one of my nutrition talks or cookery demos you'll know that I'm a huge advocate of protein for breakfast. It's the one thing that ensures no 10am food cravings. 
Sadly this is somewhat more difficult on a plant-based diet where carbs are the star of the show.
This quinoa & mushroom breakfast bowl utilises vegan ingredients naturally high in protein, all without skimping on that all important flavour. It's the kind of  10 minute recipe that makes a great breakfast or brunch but also keeps well in the fridge.

 
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Ingredients for 2:
180g quinoa (dry weight)
200g exotic mushrooms, sliced,  I used a mix of shiitake and oyster mushrooms
200g cherry tomatoes
Leaves from 3 sprigs of thyme
2 cloves of garlic, crushed
1 tbsp of good quality British rapeseed oil
2 tbsp tamari (this is a traditionally brewed soy sauce that is free of gluten but soy sauce also works)
Sea salt and freshly ground black pepper to season
Watercress or pea shoots to garnish
1 avocado, sliced (optional)

Method:
To cook the quinoa, rinse twice then add just enough water to cover the grains. Bring to boil and cook on a medium heat until all of the water has evaporated. Fluff with a fork.
While the quinoa is cooking, put a frying pan on a medium heat. Add the rapeseed oil, mushrooms, thyme and garlic and cook for a couple of minutes. Stir in the tomatoes, season well with sea salt and freshly ground black pepper and cook for another couple of minutes. 
Add the quinoa, cook for a minute then pour in the tamari.  Cook for a couple of minutes to heat through.
Divide the quinoa mix between two bowls. Top with a handful of watercress or pea shoots and half a sliced avocado.

Green veg frittata

Few other recipes tick so many boxes as a breakfast option as this green vegetable frittata.
Those of you that follow my Instagram account will know that breakfast is not my strong point. Not being a breakfast or morning person means I either grab a protein smoothie or rely on something that has been prepared in advance. This frittata makes the perfect prep ahead option.
It's high in protein which stops sugar cravings later in the day and provides tons of nutrients from the various green vegetables within it.
The recipe is versatile, most vegetables go and the type of cheese can be swapped pretty easily too.

Ingredients to make 8 slices (1 slice with a side or 2 slices on their own are the ideal portion)
12 eggs, lightly beaten
150g asparagus, roughly chopped, woody ends discarded
sliced florets from half a head of broccoli (150-170g)
150g frozen peas
two large handfuls of spinach (100g approximately)
125g of feta
two teaspoons of rapeseed oil or a knob of organic butter
sea salt and freshly cracked black pepper
grated zest of half a lemon

Method:
Preheat a grill to medium.
Heat the oil or butter in a frying pan over a medium heat, add the broccoli, asparagus and peas and cook for 5 minutes until the vegetables begin to soften. Season well with sea salt and freshly cracked black pepper.
Stir in the spinach, season again and grate over the zest of half a lemon. Cook for another minute until the spinach wilts.
Pour in the eggs and give the mixture a stir to evenly distribute the vegetables. Cook on a medium heat until the edges are firm (the centre will still be liquid), approximately 10-15 minutes.
Crumble the feta over the top and transfer the pan to under the grill. Grill for 10 minutes until the egg mixture is firm and the feta turns light golden around the edges.
Remove from the pan and either eat immediately or slice it up, allow it to cool and refrigerate.
The frittata keeps well in a fridge for up to 3 days.

 
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Mexican-ish eggs

 
 

Another Monday calls for another meat free recipe, this time, in the form of these tasty Mexican style eggs.
These are a staple brunch option in my household but work very well for dinner too.
Whilst we are on the topic of staples, this is the kind of dish that can be thrown together from those last few ingredients from the back of the cupboard. Just keep some chopped tomato or passata in there and the rest can easily be adjusted.

Ingredients for 2
4 eggs
1 can of good quality chopped tomato
1 small onion, finely chopped
1 clove of garlic, crushed
1/2 a teaspoon each of smoked paprika, cumin seeds and ground coriander
85g of feta cheese
a handful of parsley leaves to serve
sea salt and freshly ground black pepper to season

Method
Heat a teaspoon of oil in a frying pan over a medium heat. Add the finely chopped onion and cook until softened (5-10 minutes). Add the spices (cumin, smoked paprika and coriander) and crushed garlic and cook for a further minute.
Pour in the chopped tomato, stir well, season with a good pinch of sea salt and freshly ground black pepper and allow it to simmer for 10 minutes.
Preheat a grill to the highest setting.
Make 4 wells in the sauce and crack an egg into each hole. Cook for a couple more minutes.
Crumble the feta over the egg and tomato mix and put it under a grill until the cheese is starting to colour (approximately 2-3 minutes).
To serve, divide the eggs and sauce between two plates and sprinkle some parsley over the top.