I love weekends, especially those lazy weekends that don’t involve having to get up at some god-awful hour in the morning so that you can fit in training before a day of work; the luxury of having an extra hour or two in bed and then still have time to train and get in a leisurely breakfast (or vice-versa). With that in mind here’s a lovely simple and satisfying recipe that I stumbled across ages ago that makes a great protein packed weekend brunch.
This is a great versatile protein packed breakfast, very quick and easy to make and you can pretty much substitute the salmon or ham for anything else you might fancy, chorizo for example. Try chopped up asparagus instead of mushrooms or red pepper instead of tomato. You can pretty much pick and choose and the best thing is you can make a whole batch and eat cold the next day.
200g Poached Salmon (you can substitute for Ham or lean Bacon)
Tomato / Mushrooms – Cut into small pieces
Dill or Basil
Preheat the oven to 160C or Gas Mark 3. Crumble the salmon or ham into a non-stick muffin tray. Whisk the eggs and add the dill or basil. Pour in evenly over the salmon or ham to nearly the top allowing some room for the mushrooms or tomatoes to add on top (if you want to add them). Bake in the oven for 20 minutes and season with some black pepper.
Serve with wilted spinach and a Virgin Mary. Enjoy!