I’ve received quite a few emails asking about my breakfast ideas recently. One of my all-time favourite ways to start the day is with my “home made uber-muesli’ recipe. But when that’s not available, here’s another timeless classic that takes a mere 5-10 minutes to whip up (probably the right amount of time to spend preparing your meal in the morning anyway) – the ‘Poached eggs & Salmon on toast‘. It works as ‘wake-up fuel’ for so many reasons; Salmon is high in protein with 22 grams per 100 (good for muscle repair and growth), and is also rich in omega-3 fatty acids – ‘good’ fats which help reduce inflammation, improve cell function, and have been shown to promote an improved brain function. It’s low in cholesterol and sodium, and has 0 grams of carbohydrates, fibre and sugar. The eggs are also high in protein (13g protein per 100g), very low in carbohydrates (1g per 100g). Add in some wholewheat or gluten free toast and you’re done! I personally use Burgen Soya & Linseed bread on occasion – it’s hearty, low-GI, nutrient-rich and sustains me until my mid-morning snack 🙂 See MORE for how-to and ingredients… Faya x
1. Fill a saucepan 3/4 full with water and bring it to the boil
2. Add 2 tsps of vinegar and stir into the water
3. Crack open one egg at a time and pop it into the boiling water for about 1minute.
4. If the egg separates try and push it together using a spoon. I like to whirl the water slowly in a vortex pattern to cook the egg evenly, and keep it neatly together.
5. Turn off the heat and let the egg cook for about 3-4minutes (depending on desired consistency). Then gently spoon out the egg and place it upon the salmon, on your toast of choice.