I designed this breakfast when I started weight training and it’s basically a combination of lots of my favourite foods, high in Vitamins A and C, Iron and Calcium, (according to Calorie Count) and coming in at around 400 calories. Unfortunately the picture is missing the final critical ingredient that brings the whole dish together in to an incredibly tasty breakfast. Read on to find out what it is…
Splash of milk
1 serving of guacamole (sub-recipe below)
1 tbsp butter
Salt and pepper
1 tbsp secret ingredient (see the recipe)
Grate the cheese and set aside.
Make the guacamole:
- roughly chop 1 avocado
- add a splash of chilli or plain olive oil
- season with salt and pepper
- crush 1/4 – 1/2 a shallot or small onion in to the mixture using a garlic press
- add 1/4 of a finely chopped shallot
- add 2 crushed garlic cloves
- add finely chopped chillies or mill dried chillies – to taste
- add 2 finely chopped cherry tomatoes or 1/4 red pepper
- add a splash of lemon juice and a pinch of dried herbs
Mix and set aside.
Heat a small frying pan on a high heat. Finely slice the mushrooms, and once the pan is hot add the butter. Once melted, add the mushrooms, season with pepper, and fry hard and fast until the edges are nicely browned.
Whisk the egg with a fork and then add a splash of milk. Season with pepper only (no salt – it makes them tough) and a bare pinch of herbs. Microwave for 30 seconds, whisk again, microwave in 10-20 second bursts until the egg is puffed up and fully cooked – chopping through with a fork before each burst. Using a whisk breaks the egg up a little too finely for my taste.
Lay the egg in a wide-bottomed bowl and cover generously with turmeric, a great spice with excellent anti-inflammatory properties. Add the guacamole over the eggs or to the side (as shown) and cover with the hot, fried mushrooms and top with the grated cheese as quickly as possible so that the cheese starts to melt from the heat coming off the cooked foods.
The final topping, sadly missing from the photo, is salad cream! The tart and vinegary sauce perfectly complements the flavours of this dish and make it a truly scrumptious breakfast.