virtual vegan potluck : the sidelines are safer

life has gone from chilled to hectic. i’m in the midst of sorting through everything i own and packing up my life to move to london! i’m beyond excited, but with less than four weeks to go, it also means a … Continue reading

the humble cauliflower: two ways

cauliflower gets a really bad wrap. mentioning it tends to induce a lot of nose scrunching and unimpressed faces. one of the key causes of this reaction is that most people are guilty of overcooking cauliflower by boiling or steaming … Continue reading

virtual vegan potluck: edamame and me

I really enjoyed participating in my first virtual potluck last year, so I’m thrilled to be back for another edition. I’m back for appetisers, mostly because I love making tiny impractical food. Before I go to my dish, if you … Continue reading

goodbye summer: turning up the heat

Summer has officially ended. To really rub salt in the wound, I’ve also caught man ‘flu. It was a generous gift from my boyfriend after a wonderful weekend celebrating the very last days of warm weather down on the beaches of … Continue reading

superfood salads: cherry, kale and blue cheese salad

This weekend has been GLORIOUS. summer is so close, I can smell it. I love that I can now go to the farmers market at 8am and not look like the Michelin man. With the warm weather the markets are back to … 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.