This all-in-one breakfast is full of fibre, phytonutrients and gut loving prebiotics
Here’s an all-time-winner breakfast recipe of mine from my Happy Hormone Cookbook – Ranch Eggs with Spinach.
This is one of my family’s favourite breakfast, which is saying something as they have a big range to choose from, having been exposed to all sorts of breakfasts over time. Often it’s eaten for lunch or a fast dinner when no one else is around to share with. This breakfast is high in fibre, minerals, protein, phytonutrients and taste – all from your humble breakfast dish!.
Preparation time: 5 minutes Cooking time: 5 minutes Serves 1
What’s In Them:
- 1 tbsp extra virgin olive oil
- 1 tsp turmeric
- 1/2 tsp cumin seeds or powder
- 1 large spring onion/scallions, chopped (white and green parts)
- 5 cherry tomatoes or 1 regular tomato, chopped
- 2 tablespoons tomato passatta (if you have it in the house, not essential)
- 60g (2½ oz) cooked black beans (cook your own or use canned)
- 1 handful chopped spinach/chard/kale/silverbeet
- 2 organic free range eggs
- 1 heaped tbsp natural unsweetened yoghurt
- Pinch salt and pepper
- 1 tsp apple cider vinegar
- Optional extra: ½ teaspoon long red chilli/Jalapeño chilli, chopped or splash of Tabasco sauce
How To Make:
In a small frying pan/skillet set on medium heat, gently warm the olive oil and cumin seeds, for about 30 seconds.
Add the spring onions, tomatoes, and tomato passatta (if using). Warm and slightly cook the onions and tomatoes for about a minute.
Add the spinach and beans. Stir to warm, then crack in the 2 eggs. Pop a lid of some sort over the pan to help the eggs cook.
Cook until the egg white is just firm, but the yolk soft, about 3 – 4 minutes.
Remove the pan from the heat. Dollop the yoghurt on top, scatter the chopped chilli if using and splash the vinegar over. Add salt and pepper to taste. Why not eat straight from the pan 🙂
(recipe in The Happy Hormone Cookbook)