Quick and easy Caribbean curry with lime and coconut
Quick and easy Caribbean curry with lime and coconut
Happy Eating
Eggs on toast Ideas
for breakfast...
Poached eggs on toast with asparagus and guacamole
Serves: 2
Difficulty: EASY
Middle Eastern Scrambled Eggs on Toast
Serves: 2
Difficult: EASY
Grilled Vegetables with smashed avocado and poached eggs
Serves: 2
Difficult: EASY
Set the grill over a medium high heat and grill 8 small asparagus for 10 minutes. In a small bowl, mash 1 avocado with the juice from 1/2 lime, 2 spring onions, finely chopped, 1 minced red chilli, and a roughly chopped bunch of coriander. season well with black pepper and set aside.
Poach the 2-4 eggs to your liking and toast 2 slices thick seeded bread. Once the asparagus are ready, remove from the oven.
Dollop 2 tbsp of the smashed avocado onto each slice bread. Top with 4 asparagus, poached egg, a sprinkle of salt flakes, paprika and mixed seeds.
Enjoy as a heart lunch or a wholesome lunch- or even for dinner!
Preheat the grill to a medium heat. Slice 80g courgette, 50g red onion, small handful button mushrooms and 1 small pepper. Place the veg into a lined pan ands set aside.
In a small bowl, combine 1 clove minced garlic, 1 1/2 tsp lemon juice, 1 tsp Italian herbs, 1 tsp balsamic vinegar, 1 tbsp extra virgin olive oil. Pour the marinade over the veg and toss. Pop it into the oven for 10-15 minutes, or until cooked to your liking. Turn the veg over halfway through. Mash 1 avocado in a small bowl with salt and black pepper. 2 minutes before the veg is cooked, pop 2 slices of wholesome bread under the grill alongside the veg. Poach 2 eggs. Serve with a dollop some mashed avocado, some mixed salad leaves, grilled veg and finish with a poached egg on top and a sprinkle of black pepper ( I used a lemon pepper which was lovely).
Heat a small knob of butter in a frying pan and fry a minced shallot. Cover and stir occasionally until soft.
Meanwhile, whisk 2 eggs in a small bowl until frothy. Season well . Reduce the heat to medium-low and add in the eggs with the onions. Stir regularly in all directions for 10 minutes, or until cooked.
Halfway through the eggs being cooked, stir through 1 tsp baharat spice and 1 tbsp chopped dates.
Prepare some toast with 2 slice of thick seeded bread. Serve with scrambled eggs on top with a dollop of greek yoghurt, rocket, a sprinkle of dukah and 2 tbsp toasted chopped almonds.