This is a super breakfast, full of protein and a great way to use-up veggies, cooked or raw. Plus I think it looks quite impressive to put in front of someone, or yourself for that matter!
WHAT YOU NEED:
Any raw of left over cooked veggies. Particularly good are red peppers, onions, cherry tomatoes and mushrooms, leeks or cooked potato - finely chopped. Allow one large handful per person
Two free range eggs per person
Chopped back bacon (optional)
Good quality seeded, sourdough or wholemeal bread
Lots of seasoning
A muffin tin or preferably a silicone muffin tray
WHAT YOU DO:
Preheat the oven to 200 degrees
if using, put the chopped bacon in the pan and cook until it starts to produce some fat then cook / brown the veg as in the next step. If opting for veggies only, add a little oil to a pan and fry up the vegetables until they are either cooked (if raw) or just browned (if cooked). Season well.
Place your muffin tin or silicone tray on a baking sheet. Put a small layer of veg (and bacon) mixture into the bottom of two muffin holes per person (about a third up the inside of the muffin hole.
Crack an egg into each muffin hole.
Bake in the oven for approximately 10 minutes or depending how well done you like your eggs
Serve on toast - you could add some mashed avocado too!
Sprinkle with herbs or some smoked paprika and some more seasoning to really finish it off.
NUTRITION TIP: A protein breakfast (rather than a plain cereal option) will keep you more full for longer. Eggs are are a high quality source of protein, they can raise the level of 'good' cholesterol, provide Vitamin D (essential for immunity) and provide a good source of Omega 3. This recipe also gives you veggies and any recipe which increases your intake of vegetables is a very good thing! If you make them and you're on social media, do post a super photo with the # themindfuleatingclinic. xx