Begin your day right with a healthy, wholesome breakfast. These nourishing recipes by Tonia George are sure to hit the spot!
Poached Eggs on Spinach with Yoghurt & Spiced Butter
This egg dish is packed with so much flavour that you will be hooked from the first taste. If you can’t get hold of Turkish bread then pitta or sourdough work well.
Serves: 4
Prepare: 5 minutes
Cook: 10 minutes
1 small garlic clove, crushed
200g Greek yoghurt
50g butter
½ tsp cumin seed
½ tsp dried chilli/hot pepper flakes
½ tsp sea salt flakes
1 loaf of Turkish flat bread, cut into 4
squares and halved horizontally
1 tbsp olive oil
400g spinach
8 large eggs sea salt and freshly
Ground black pepper
1. Preheat the grill to high. Get everything ready before you start cooking: mix the garlic and yoghurt. Put the butter, cumin, dried chilli or hot pepper flakes and salt flakes in a small saucepan.
2. Put the flat bread on a baking sheet. Fill 2 deep frying pans with water and bring to the boil over high heat. Heat a wok, then add the oil and when hot, add the spinach in batches. Toss around the wok so it cooks evenly and when it is just wilted, take it off the heat, season and cover.
3. Reduce the heat under the 2 frying pans to low so the water is barely simmering and break 4 eggs, far apart, into each pan. Leave for 3 minutes.
4. Grill or toast the bread, cut side up, until lightly toasted, then transfer to 4 plates. Spread some garlic yoghurt over the bread and heap a mound of spinach on top.
5. Using a slotted spoon, sit a poached egg on top of each square of yoghurty bread. Quickly heat the spiced butter over high heat until bubbling, pour over the eggs and serve.
Smoked Haddock, Radish & Avocado Omelette Wraps
These wraps are a cross between a pancake and an omelette. You can use any smoked fish for this, but I like hot smoked fish as this dispenses with cooking it first. Salmon, mackerel and eel would all work just as well as the haddock I’ve used here. Make sure the avocado is soft and ripe and season it really well.
Serves: 4
Prepare: 10 minutes
Makes: 20 minutes
6 eggs
2 tbsp butter
200g hot smoked haddock, flaked
2 handfuls of watercress
1 ripe avocado, peeled, pitted
and chopped
6 radishes, thinly sliced
2 tbsp extra virgin olive oil
2 tbsp lemon juice sea
Salt and freshly ground black pepper
1. Preheat the oven to low. Gently beat the eggs in a bowl and season with salt and pepper.
2. Put an ovenproof plate in the oven to heat up. Heat about 1 teaspoon of the butter
