Superfood Breakfast

Start your day the right way with these delicious sweet and savoury breakfasts that harness the power of superfoods for a blast of nutrition.


Avocado with baked egg and salsa

(Serves 4)

Ingredients

  • 4 medium avocados, halved and pitted
  • 8 small eggs
  • 125g pitted green olives, chopped
  • 4 large vine tomatoes, cored, seeded, and diced
  • 1 small shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 1 pinch caster sugar
  • 3 tbsp extra-virgin olive oil
  • 1 handful parsley, roughly chopped, plus extra to serve
  • salt
  • freshly ground black pepper

Method

  1. Preheat the oven to 200°C/180° C fan/gas 6
  2. Scoop out a little of the avocado flesh from the avocado halves using a tablespoon. Arrange the halves in a baking dish
  3. Crack the eggs into the cavities and season with a little salt and pepper
  4. Bake for about 20 minutes until the egg whites are set but the yolks stay runny
  5. In the meantime, stir together the olives, tomatoes, shallot, garlic, sugar, olive oil, parsley, and some salt and pepper to taste in a small mixing bowl
  6. Remove the avocado eggs from the oven when ready. Transfer to plates and spoon over the salsa before serving with a garnish of parsley

Yoghurt breakfast jar

(Serves 4)

Ingredients

  • 400g plain yoghurt
  • 250ml whole milk
  • 150g redcurrants
  • 150g blueberries, plus extra to serve
  • 2 tbsp honey
  • 80g black chia seeds
  • 100g muesli

Method

  1. Combine the yoghurt, milk, redcurrants, blueberries, and honey in a blender. Blend on high until smooth, scraping down the sides as needed
  2. Transfer to a bowl and stir in the chia seeds. Cover and chill overnight
  3. The next day, divide the chia seed mixture between serving pots. Top with the muesli and more blueberries before serving

Homemade muesli bars

(Makes 12 bars)

Ingredients

  • 1 tbsp coconut oil, melted
  • 175g pitted Medjool dates
  • 100g honey
  • 100g almond butter
  • 240g rolled oats
  • 80g whole almonds
  • 80g hazelnuts
  • 50g dried cranberries
  • 3 tbsp goji berries
  • 1 pinch salt

Method

  1. Preheat the oven to 180°C/160° C fan/gas 4. Grease and line a 20cm square baking tin with greaseproof paper. Grease the paper with coconut oil
  2. Pulse the dates in a food processor until broken up and dough-like in consistency. Scrape into a bowl
  3. Warm the honey with the almond butter in a saucepan set over a low heat, stirring until smooth and melted
  4. Pour into the bowl and add the oats, nuts, cranberries, goji berries, and salt. Mix thoroughly with a wooden spoon
  5. Pack the mixture into the prepared tin, smoothing the top flat. Bake for about 20 minutes until golden on top
  6. Remove the tin to a wire rack to cool. Once cool, turn out and cut into slices before serving

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