Healthier English Breakfast

As much as a full english fry up is tasty it’s pretty fatty. This breakfast is a healthier twist on the classic and really easy to put together. This was really good however if your not trying to be healthy, stick with a classic fry up!

Serves 2

Ingredients

  • 2-4 turkey sausages
  • 1 tin baked beans
  • 2 slices wholemeal toast and butter
  • 1 avocado
  • 4 eggs
  • a couple handfuls of mushrooms
  • 10-12 cherry tomatoes

Method

  1. Grill the sausages on a medium high heat according to pack instructions. After 5 mins add the mushrooms, and 2 mins later add the tomatoes.
  2. To poach the eggs, heat up a large pan of water and a tbsp white wine vinegar to a boil. Crack the eggs into their own ramekin and gently pour the egg into the water, white first. Depending on the size of the pan, cook 2 eggs at a time. Turn down to a simmer and cook for 2 minutes. Remove with a slotted spoon and drain on kitchen roll.
  3. Heat the beans and toast the bread then assemble.

BBQ Salads – Mexican Rice & Avo, Sweet Potato Salad and Mediterranean Mixed Veg

We’ve had a spell of nice weather lately so that immediately calls for a BBQ. I love making BBQ sides whilst Toby cooks all the meat. I don’t have exact recipes and quantities for these salads but a rough guideline is below. If you don’t like any ingredients simply sub them with something you do like!

Mexican Rice & Avo Salad

Ingredients

  • rice
  • Sweetcorn
  • red kidney beans
  • avocado
  • sour cream
  • chipotle dressing
  • coriander
  • red onion, diced

Method

  1. Mix everything together, using the corainder and chipotale dressing to taste

Sweet Potato Salad

Ingredients

  • sweet potato, cooked in cubes
  • mayonnaise (equal part to the crème fraîche or sour cream)
  • crème fraîche or sour cream (equal part to the mayo)
  • spring onions
  • salt & pepper

Method

  1. Mix everything together and try not the eat before the rest is done!

Mediterranean Mixed Vegetable Salad

Ingredients

  • spinach
  • peppers, diced
  • red onion, diced
  • sundried tomatoes
  • bulgur wheat, cooked
  • black olives, diced
  • olive oil
  • basil, chopped

Method

  1. Slowly fry the peppers and red onion together, adding the spinach at the end to cook for a couple of minutes
  2. Mix with the rest of the ingredients, using the basil and olive oil to taste

Mexican Avocado Toast

I love avocado – but hey doesn’t everyone! Particularly if you go by Instagram or what every brunch place has on its menu. Avocado is a versatile ingredient and the list of what compliments is almost endless. For this recipe I have given it a slight twist by adding the corn salsa and crumbled feta. A great snack or lunch!

Serves 2

Ingredients

  • 1 large one
  • 2 slices of bread, toasted
  • 2 tomatoes, chopped
  • 1/2 red onion, finely chopped
  • 1-2 jalapeños, finely chopped (dependant on spice tolerance)
  • 4 tbsp canned corn or a husk
  • 40g feta cheese
  • 1/2 lime, juiced (save the other half to garnish)

Method

  1. Preheat oven to 220 degrees/200 fan/gas mark 8
  2. Roast the corn until browning – about 6-8 minutes. Ensure to move it during cooking. Once cooked, mix with the tomato, red onion and jalapeños.
  3. For the smashed avo, mash it with a fork and mix until smoothish. Add the lime juice and season
  4. To assemble, spread the avocado on to the toast, top with the corn salsa then crumble feta on top