MY BEST BREAKFAST BOWL
‘I love a hearty, nutrient-dense breakfast that will keep me satisfied throughout the day. This is a collection of ingredients that will build up your good gut bacteria and reduce inflammation. The sight of it alone will improve your mood.’
SERVES 2 | CALS 646 | FAT 36G | PROTEIN 29G | CARBS 44G
INGREDIENTS
2 tbsp olive oil • 200g
chestnut mushrooms, thinly sliced • ½ tsp dried oregano • 400g tin of butter beans, rinsed • 2 tsp
green pesto (fresh or shopbought) • 100g spinach, chopped or whole • 2 tsp
butter • 2 tsp chopped
tarragon leaves (chives or dill would also work)
• 4 eggs, beaten • salt and pepper • 2 slices of sourdough, toasted • Marmite, for spreading (optional) • 20g raw hazelnuts, lightly toasted and roughly chopped
METHOD
1| Heat the olive oil in a saucepan over a high heat, add the mushrooms and oregano and sauté for 6 mins. Divide the mushrooms between two serving bowls. 2| Put the butter beans and pesto into the empty pan and place back over a medium heat. Cook, gently stirring, for 4 to 5 mins to warm through the beans, then transfer to the serving bowls, keeping it separate from the mushrooms. Put the spinach into the pan, turn off the heat, and cover for 1 to 2 mins until the leaves have wilted.
3| Melt the butter in a small frying pan over a medium
heat. Add the tarragon before the butter has a chance to brown and stir for 20 to 30 secs, then add the beaten eggs and stir continuously. When the eggs are almost cooked, take the pan off the heat, then add to the serving bowl, along with the spinach, and season. Serve with a slice of sourdough toast (spread with Marmite, if you like it) and scatter the toasted hazelnuts over the mushrooms.