Starting your day with a nutritious and delicious breakfast can set the tone for a productive day ahead. Here are three mouth-watering breakfast recipes, complete with calorie counts, to help you fuel up right.
English Muffin with Black Pudding, Poached Eggs, and Roasted Tomato on the Vine
Ingredients:
- 1 English muffin
- 2 slices of black pudding
- 2 poached eggs
- 1 roasted tomato on the vine
Instructions:
- Toast the English muffin until golden brown.
- Cook the black pudding slices in a pan over medium heat until crispy.
- Poach the eggs in simmering water with a splash of vinegar until the whites are set but the yolks remain runny.
- Roast the tomato on the vine in an oven preheated to 200°C (400°F) for about 15 minutes or until tender and slightly charred.
- Assemble the dish by placing the black pudding on the toasted muffin halves, topping with poached eggs, and serving with the roasted tomato on the side.
Calories:
- English muffin: 120 kcal
- 2 slices of black pudding: 180 kcal
- 2 poached eggs: 140 kcal
- Roasted tomato: 25 kcal
Total: 465 kcal
Crushed Garden Peas with Mint, German Black Bread, and Feta Cheese
Ingredients:
- 100g crushed garden peas with mint
- 3 slices of German black bread
- 100g feta cheese
Instructions:
- Cook the garden peas until tender, then mash them with fresh mint leaves, a pinch of salt, and a drizzle of olive oil.
- Toast the German black bread slices to your liking.
- Spread the crushed peas over the toasted bread and crumble feta cheese on top.
Calories:
- 100g crushed garden peas with mint: 70 kcal
- 3 slices of German black bread: 210 kcal
- 100g feta cheese: 265 kcal
Total: 545 kcal
Shakshuka with Spinach
Ingredients:
- 1 large tomato, diced
- 5 eggs
- 1 clove of garlic, minced
- Handful of spinach
- Olive oil
- Salt and pepper to taste
Instructions:
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant.
- Add the diced tomato and cook until it begins to break down and become saucy.
- Stir in the spinach and cook until wilted.
- Make five small wells in the tomato mixture and crack an egg into each well.
- Cover the skillet and cook until the egg whites are set but the yolks are still runny.
- Season with salt and pepper and serve hot.
Calories:
- 1 large tomato: 22 kcal
- 5 eggs: 350 kcal
- Garlic: 5 kcal
- Handful of spinach: 7 kcal
- Olive oil: 60 kcal
Total: 444 kcal
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