breakie to go – espresso baked oatmeal (gluten and lactose free)

gluten-free lactose-free oatmeal

I’ve been a neglectful blogger, I know.. you see, I’m going on a big holiday across the bottom of Africa in just over a week and that’s consumed my every moment this last month – I’m an over-the-top planner when … Continue reading

i heart vegetables: green juices and zucchini gluten-free bread

when I’m on holidays I never eat enough veggies. I don’t know why, but I drop all my standards and go all out carbo/cheese-aholic. It’s a fabulous indulgence at first, and then two weeks in I start to regret and … Continue reading

power-up smoothie: breaking traditions

My parents came back to Aust from Seattle for the holiday season last week and with them came some shiny new kicks! I’ve always been a bit skeptical about ‘barefoot’ running (or minimalist-shoe running) and stuck pretty hard to my … Continue reading

breakfast for dinner: breakfast salad #2

I’m running with super-quick but delicious ideas this week and this combo is a great example.

I should admit I tend to eat this for dinner more than breakfast, but that’s because eating breakfast for dinner is one of my favourite guilty pleasures. In any case, I do love this as both a kick-start to the day or lazy post-gym fuel up. The eggs keep you fuller for longer, and the rocket and tomatoes provide a refreshing zing.

I make mine with gluten-free quinoa english muffins – I’m not a fan of gluten-free breads but the english muffins we get here in Canberra are fabulous because they’re not chalky or cardboardy but like a soft and nutty pillow. Mmm…

I think this would be glorious with an oozy soft-boiled egg (as much as I love them, I unfortunately react badly to soft yolks)… Cheese would also taste all kinds of amazing in this. I (reluctantly) tend to refrain from using cheese to keep a ‘cleaner’ healthier taste.

For two, all you need is:

  • 2-4 boiled eggs (depending how many you want), either soft- or hard-boiled
  • 2-3 pieces of bread, to toast
  • butter or nut butter
  • 4-5 cherry or roma tomatoes (I used an eclectic mix of baby tomatoes), cut into quarters
  • a generous handful of baby wild rocket leaves, washed and dried
  • 1 lemon
  • whole-milk ricotta cheese or goat’s cheese (optional)
  • salt and pepper to taste

method: Once your eggs are boiled and your bread is toasted, lather the toast in butter and tear into bite sized chunks. pop the bread pieces into both bowls and top with the wild rocket leaves and tomatoes. squeeze some lemon juice over the top, and add the ricotta if you desire. take your cooked eggs and, with the shell still on, cut the tops off. scoop the egg out of its shell and place on top of the salad. slice in half with a fork, season to taste, and enjoy! … too easy.