RECIPE: EASY EGG NESTS

“Start your day with sunshine” (or on a grey day why not create it for yourself?!).

The first thing we choose to eat on any 1 day will dictate how our body then functions for the rest of our waking hours, so why not take an extra couple of minutes & make your breaking the fast meal something that delights both your eyes & your body?

Opting for colourful vegetables, good quality protein & fats sets your blood sugar off on a lovely steady plod, you’ll feel sustained, satisfied & remain as such with no energy dips or tricks mid-afternoon.

Of course should this not appeal for your morning meal they work wonderfully for a lovely lunch or dinner addition too. They can also be made in advance & had cool or at room temperature up to 3 days later.

Serves 2

  • 3 large handfuls leafy greens (kale, spinach, rocket, parsley, spring greens) OR 2 small courgettes OR 1 bell pepper
  • 4 eggs
  • 1 large avocado
  • Cottage cheese or yoghurt
  • Optional – fresh chilli, chilli flakes, sesame/poppy seeds, chilli sauce (I recommend the Eaten Alive fermented range)
  1. Preheat your oven to 200C, line a tray with a silicone mat.
  2. If using greens blanch these in boiling water for 1 minute (plunge in then drain). If using courgette use a vegetable peeler to create ribbons, & is using pepper simply cut down it’s length to create rings.
  3. Arrange your blanched greens/courgette ribbons into nests or just lay the pepper rings on the tray, crack an egg into the centre of each & bake fro 8-10 minutes until the eggs are cooked through.
  4. Serve with your extras & enjoy!

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