Happy Saturday guys! Woooop!
I’ve been craving savory breakfasts for ages now and finally got around to making it. It’s so filling, almost carb free and packed with proteins, fibre, healthy fats and all the vitamins from all the veggies involved!
Sometimes it’s not all about Pancakes right? You gotta switch it up a little 😉
I would say that this breakfast is perfect for those weekends where you want to relax in the morning and take your time enjoying the goodness that food has to offer. It’s also an amazing post workout meal that is incredibly tasty!
4 big mushrooms
1 courgette made as zoodles
3 broccoli florets
2 seed crackers
Pre-heat your oven to 200°.
Start by slicing your mushrooms. Add a baking sheet on a baking tray and add in all the vegetables.
Add 1 tbsp olive oil, 1 tsp paprika, 1 tsp pepper, 1 tsp garlic powder and a sprinkle of salt. Mix everything together until combined properly.
Put your veggies in the oven for 25 mins.
I made poached eggs on this occasion but you can make your eggs whichever way you prefer. For the poached egg: Bring water to a boil in a saucepan and add 1 tbsp cider vinegar which will prevent the egg from sticking to the pan. Slowly crack your eggs into the water and let it cook for 6-7 mins for a runny center or 10-11 mins for a hard-ish center.
In a bowl, mash the avocado and add 1 tbsp lemon juice and some pepper. Spread over your crackers.
Make your plate with all these goodies and enjoy a very savory and healthy breakfast!
Until the next recipe,