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
- Preheat the oven to 200°C/180° C fan/gas 6
- Scoop out a little of the avocado flesh from the avocado halves using a tablespoon. Arrange the halves in a baking dish
- Crack the eggs into the cavities and season with a little salt and pepper
- Bake for about 20 minutes until the egg whites are set but the yolks stay runny
- 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
- Remove the avocado eggs from the oven when ready. Transfer to plates and spoon over the salsa before serving with a garnish of parsley
Method
- Combine the yoghurt, milk, redcurrants, blueberries, and honey in a blender. Blend on high until smooth, scraping down the sides as needed
- Transfer to a bowl and stir in the chia seeds. Cover and chill overnight
- The next day, divide the chia seed mixture between serving pots. Top with the muesli and more blueberries before serving
Method
- 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
- Pulse the dates in a food processor until broken up and dough-like in consistency. Scrape into a bowl
- Warm the honey with the almond butter in a saucepan set over a low heat, stirring until smooth and melted
- Pour into the bowl and add the oats, nuts, cranberries, goji berries, and salt. Mix thoroughly with a wooden spoon
- Pack the mixture into the prepared tin, smoothing the top flat. Bake for about 20 minutes until golden on top
- Remove the tin to a wire rack to cool. Once cool, turn out and cut into slices before serving