Egg Breakfast Recipes

Recipes

Posted on November 22, 2013 by Jenny Cromack

Egg Breakfast Recipes

A lot of people struggle for breakfast options and think if you have eggs you automatically need to have toast because what else goes. Here are some options to vary your breakfast.

Asparagus soldiers with a soft-boiled egg

Kcal 186, Protein 12, Carbs 8 fat  10, Sat 2g

Serves 4
Ingredients Process
  • 1 tbsp olive oil
  • pinch each chilli and paprika
  • 16-20 asparagus spears
  • 4 eggs

 
  1. Heat the oil in a pan Season with the spices, then leave to cool. Cook the asparagus in a large pan of boiling salted water for 3-5 mins until tender. At the same time, boil the eggs for 3-4 mins. Put each egg in an egg cup on a plate. Drain the asparagus and divide between plates.

Veggie breakfast bakes

Kcal  127, Protein 9g, Carbs 5g, fat 8g, Sat 2g

Serves 4
Ingredients Process
  • 4 large field mushrooms
  • 8 tomatoes, halved
  • 1 garlic clove, thinly sliced
  • 2 tsp olive oil
  • 200g bag spinach
  • 4 eggs

 

 1.    Heat oven to 200C/180C fan/gas 6. Put the mushrooms and tomatoes into 4 ovenproof dishes. Divide garlic between the dishes, drizzle over the oil and some seasoning, then bake for 10 mins.2.    Meanwhile, put the spinach into a large colander, then pour over a kettle of boiling water to wilt it. Squeeze out any excess water, then add the spinach to the dishes. Make a little gap between the vegetables and crack an egg into each dish. Return to the oven and cook for a further 8-10 mins or until the egg is cooked to your liking.

 

 

Spicy tomato baked eggs

340 kcalories, protein 21g, carbohydrate 21g, fat 20g, saturated fat 5g,

Serves 2
Ingredients Process
  • 1 tbsp olive oil
  • 2 red onions, chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 garlic clove, sliced
  • small bunch coriander, stalks and leaves chopped separately
  • 2 400g cans cherry tomatoes
  • 4 eggs

 

 1.    Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir for 8-10 mins until thick. Can be frozen for 1 month.2. Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves