4 very fresh eggs
2 (English) muffins, split in half and toasted
2 tbsp butter
1 handful baby spinach ( great for choline content ) leaves
125 g smoked salmon
3 tbsp sour cream, lightly whipped
Bring a wide pan of salted water to the boil then turn the heat down to a very gently simmer. Carefully break the eggs into the pan and poach for 3-4 minutes.
While the eggs are cooking, spread the muffins with the butter, add the spinach leaves and smoked salmon then spoon over the sour cream.
Remove the eggs from the pan with a slotted spoon, place on top of the muffins, season with salt and pepper and serve immediately.
Prep and cook time: 30 min
juice of 1 lime
2 tbsp fish sauce
2 tbsp sesame oil
1 clove garlic, crushed
1 tbsp sugar
2 tbsp water
thumb-sized piece fresh ginger, peeled and grated
250 g | 1 2/3 cups cooked shrimp
175 g glass noodles
1 small red pepper, deseeded and membranes removed
3 spring onions, cut diagonally
20 g | 1/2 cup fresh coriander leaves
Mix together the lime juice, fish sauce, sesame oil, garlic, sugar, water and ginger and add to the shrimps. Stir well.
Soak the glass noodles according to the packet instructions and refresh in cold water. Pat dry with kitchen towels.
8 – 10 tbsp fruit muesli
2 – 4 tbsp spelt flakes
100 g | 2/3 cup blackberries, sorted and washed
50 g | 1/3 cup redcurrants, stripped from their stalks and washed
100 g | 2/3 cup blueberries, sorted and washed
1 – 2 tsp linseed
Sugar, or honey to taste
Lemon juice, to taste
400 g | 1 3/4 cups yoghurt
Mix the muesli with the spelt flakes and divide between 4 glasses.
Mix the yoghurt smoothly with the lemon juice and sugar or honey. Scatter some of the berries on top of the muesli, add a spoonful of yoghurt to each and put the remaining berries on top.
3 tbsp olive oil
1 small red chilli, chopped
110 g | 2 cups spinach, chopped ( great supply of choline )
Salt and pepper
4 eggs ( another recipe )
2 cooked cod fillets, smoked or fresh; flaked
Red pepper strips
Heat two tablespoons olive oil in a small frying pan and cook the chilli for 1-2 minutes. Drop the spinach in and start turning it over with a spoon/spatula until it wilts. Season with salt and pepper.
Tip the contents of the pan into a sieve and leave to drain. Heat the grill.
Return the pan to a medium heat and add the remaining oil. Crack the eggs into the pan and with a fork, break the yolks and swirl them around. The eggs will quickly start to set; as they do, draw the outer edges of the frittata back to the middle of the pan, then tip it so that the runny egg moves to the outside. Stir in the spinach, chilli and fish.
Place the pan under the grill to brown the top of the frittata. Finish with a squeeze of lemon and garnish with red pepper and coriander.