Jan 7

Jan 7 "Breakfast Salad" of Moroccan Poached Eggs with Beetroot Sauerkraut and Rye Croutons

Breakfast is by far my best meal of the day. It didn’t used to be. There was a time when I had a lazy approach to breakfast ( aka either skipped it entirely or made wrong food choices ) until I learned how important breakfast is. A healthy high protein breakfast kick starts your metabolism for the day, so if you skip it, your body heads into survival mode and hangs on to the reserves it has slowing your metabolism right down. Making this small adjustment changed the way I approached putting food together for me and my family.

My oldest friend Liv mentioned to me her love of “breakfast salad”. I had to give this a go and whipped up my version! This is such an interesting way of packing in raw rainbow foods combined with protein and probiotics. This ticks every box to set you up right for the day. And it can be made in the same time it takes your kids to eat their Weetabix!

Recipe:

Serves 1 ( so double everything if making for 2 )
Took me 5mins to prepare, and 4mins to poach the eggs. 3 mins to scoff it before taking kids to nursery.

Ingredients:

Olive oil
Rye bread
Butter
2 x eggs
Large handful of fresh baby spinach
Half a avocado
5 x Pomodoro cherry tomatoes
Chives
Beetroot Sauerkraut ( a bought one, but you could make yours )
( Or if you don’t like the idea of sauerkraut, then just grated raw beetroot is also awesome minus the ‘tang’ )
1 heaped teaspoon of Ras al Hanut spice
4 heaped tablespoons of plain yogurt
Lemon to squeeze

First toast your rye bread, butter and cut into croutons of desired size.

Prepare the salad bed and arrange on your plate.

Put the plain yogurt in a small dish and sprinkle on the Ras al Hanut spice. Stir and set aside.

I love the way Jamie Oliver poaches his eggs using cling film and a slash of olive oil. But you could poach your eggs the traditional way in a pan of hot water with some white wine vinegar. Either way should take about 4mins to poach the eggs.

Place the eggs on top of your salad bed. Pile 2 big spoonfuls of beetroot sauerkraut or grated raw beetroot. Garnish with chives and rye croutons.

Squeeze half a lemon over the salad and eggs. Loads of cracked pepper. No need for salt if you have the sauerkraut.

Add big dollops of the Moroccan yogurt dressing as you desire. And eat!!