Savoury porridge. Are you feeling disgusted or intrigued? Either way, just for me, please give it a go. You might surprise yourself.
In this porridge bowl we have mushroom, asparagus, salt, black and white pepper, and two runny-yolked eggs. This combination meaning that you have a lovely, balanced breakfast containing low GI carbohydrates in the oats (they digest more slowly, meaning they don’t spike blood sugar and keep you fuller for longer), a source of protein and healthy fats in the eggs, and one of your ‘5 a Day’ in the asparagus and mushrooms- as well as plenty of vitamins and minerals, which the fat in the egg yolk is going to help the body absorb. This is one super-charged breakfast bowl, and a great alternative if you want to change it up a bit from fruit and nut butter on your porridge. My biggest tip with this dish is not to skip the seasoning: white pepper is amazing with eggs, and the salt and pepper combo is going to give the oats some oomph (they smell great when they’re cooking).
I happened to love this combination of salt and pepper oats, eggs, and veggies- but I’m interested to hear what you think, so let me know in the comments below if you decide to try this. Lets get started…
The past few weeks have been a bit busy for me, what with my final essays for third year being handed in tomorrow, and completing my poetry portfolio to hand in a couple of weeks ago- something I’ve spent nearly a year working on and had to be pried away from me. I know that this time of year us students tend to just pick up food as we go, and though I am always ready to indulge my love of food, it can become a little bit expensive. It can become a LOT expensive. And since I’ve been spending a lot of time in a local cake shop recently, and I would rather spend my money on cake (its really good cake), this was becoming a bit of a problem. This is the kind of lunch that provides a solution: its fast, its pretty no-brain-power-required, it tastes great, and it will make you feel good. You can also then spend more money on cake.
Swap in whatever veggies you want/have. Here I’ve used broccoli (I always have that in), pepper (I was finishing up a three pack), and asparagus (on offer in the market, and coincidentally one of my favourite vegetables, so I was using up a massive bunch of the stuff). The idea is to keep this cheap, so don’t go buy mega-expensive ingredients. Couscous is something I feel like every student should have in, as are eggs. Both are things you can make multiple meals out of, and so are invaluable.
When I was in my first year of uni I got into pitta pizza in a massive way. It was a staple meal whilst adjusting to uni life. Now that I’m weeks away from completing my degree, I keep remembering little bits of my first year and giving a few nostalgic sighs now and again. I feel like this is the perfect time to resurrect pitta pizzas- but make them a bit more sophisticated. Seen as I’m such a classy, sophisticated nearly-twenty-one year old, who is completely in control of her life, and ready to graduate in July (your sarcasm klaxon should be going by now).
But back to the pitta pizza. These are basically a healthier, quicker, much easier alternative to making/ ordering a Florentine pizza. If you’ve never tried egg on pizza, then you seriously need to make these. Because runny yolks ain’t just for breakfast. Though you could make these for breakfast, because pizza for breakfast actually sounds pretty attractive to me. As long as it isn’t the leftover post-drinking pizza we all experienced in first year. Which we aren’t going to talk about.
- 2 wholemeal pitta breads
- 1tbsp tomato puree mixed with 1tsp dried Italian herbs, and 1 tbsp. cold water (you’ll probably have some leftover-you don’t have to use it all)
- 1 handful of asparagus, chopped into small pieces (each spear into roughly three)
- 2 medium eggs
- 1 small handful spinach
- 30g cheese of choice, grated
- Salt, black pepper, chilli flakes, and white pepper to taste
- Preheat the grill to medium, and place some foil onto a baking tray (means no sticking, and less washing up)
- Place your pittas onto the tray along with the asparagus, and place under the grill for 2 minutes
- Once the pittas are a little toasted, turn them over, spread the tomato puree over the top, and layer on the asparagus, spinach, and cheese. Place back under the grill for 1 minute.
- After a minute crack one egg onto each pizza. Return to the grill for the final time, now for 4-5 minutes, until the egg white is cooked, and the yolk still runny (TIP! If the pitta is starting to brown a little too much but the egg isn’t cooked to your liking, then whack each pitta in to the microwave for up to 30 seconds, checking it regularly to avoid egg explosions).
- Plate up, and top with black pepper, white pepper (AMAZING on eggs), salt, and chilli flakes.
Today I have something that caters to anyone who craves a “sweet & salty” combination, any time of the day. I’ve made this omelette for breakfast, lunch- and I may be considering making it for desert one night. Because personally, I cant get enough of sweet omelettes right now.
Here, we’re creating a faux salted caramel flavour using almond butter, maple syrup, and a dash of salt. There are other ways of doing it (I’ve heard that you can heat a can of coconut milk with maple syrup and salt?!), but as I wanted to give you more of a main meal idea I decided to incorporate the Greek yoghurt, which ups the protein content, and increases how filling it is. The eggs also provide protein, as does the almond butter (along with some very important healthy fats for vitamin absorption and satiety), the chia seeds contain some omega-3’s, the apple (and I also added raspberries) contribute to one of your 5 a day.
Of course, some days I am a fan of a bigger breakfast (or a brunch), and so I add a slice or two of sourdough toast. However, I know some people struggle with breakfast first thing, and so this may be right up your alley: its satisfying, but also feels less heavy than oats can. If you are a light breakfast fan I would recommend trying out overnight oats though- there’s a whole section dedicated to them under the ‘Food’ drop down- or my rice crispie breakfast pudding…
My love of omelettes is no secret over on IG- I must eat them a good few times in a week. However, I usually stick to savoury, vegetable based options. Until today.
Today we’re making a breakfast appropriate soufflé omelette. The consistency is much lighter, fluffier, and lends itself really well to sweet toppings such as berries, stewed fruits, yoghurt, cottage cheese, Nutella, peanut butter…
It really is almost like a cloud- from somewhere clouds taste really good- has landed on your plate. This particular version is topped with cottage cheese, frozen raspberries, cinnamon, and maple syrup. Altogether, you have a high protein breakfast, but that still feels light if you aren’t much of a fan of the “breakfast should be the biggest meal of the day” saying (coincidently, I am). The eggs and cottage cheese provide protein, the cottage cheese is also a good source of fats to keep you satiated and assist with the absorption of fat-soluble vitamins, the raspberries (if you measure out 80g) are one of your 5 a day- and the maple syrup just tastes damn good. Continue reading