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
this muffin is a powerful beast. small in size, but full of the good-stuff, it packs an enormous punch. I’d recommend this as a running late to work breakfast-on-the-go: each muffin is full of veggies, fruits, nuts and no refined … Continue reading
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
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
I’ve had harissa on the mind for a while now, I’ve been craving the burn of a good chilli sauce – as I think I’ve mentioned before, there’s just something about warm weather that gets me excited about spice. I’ve … Continue reading
I left Canberra on Friday and headed up to the coast for a ‘hens’ celebration for a girlfriend who is getting married in two weeks. The weather was a scorching 38 degrees, so it was so nice to be by … Continue reading
Quiche is one of the best midweek meals by my book, its so easy to make, but tastes like a lot more hard work has gone into it.. I use puff pastry because that makes it (a) more delicious and (b) … Continue reading
Firstly, I just want to say I was totally overwhelmed by so wonderful responses to my entry for the VVP, thank you! Today’s delight is also a vegan one, and it comes just in time for the weekend. I adore … Continue reading
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.
I know I harp on about the weather a lot but I am seriously excited about how warm and sunny it is at the moment. I’m crossing all my fingers and toes the warmth is here to stay. what’s also … Continue reading