The Green Breakfast Plate
This savoury breakfast plate is seasonal, bursting with lots of vibrant green produce, and on your table in less than 30 mins… what more could you want?
The combination of cottage cheese, egg, pesto and avocado is great for stabilising blood sugars first thing in the morning and setting us up for success for the day, plus asparagus is bang in season so tastes the best right now – even more reason to cook this dish ASAP!
15 minutes
Serves 2
Ingredients
- 2 tbsp olive oil
- 1 bunch asparagus, woody ends removed
- 4 Enriched eggs
- 1 tsp good quality pesto, heaped
- 1 ripe avocado, halved
- 2 tbsp cottage cheese
- 100g baby salad leaves or mixed herbs
- 2 tbsp mixed seeds, toasted
- 2 wedges of lemon, to serve
- 2 slices seeded toast, to serve (optional)
Method
- Place a griddle pan over a high heat. Lightly toss the asparagus in ½ tbsp olive oil. Place on the griddle and cook for 2-3 mins, turning halfway until charred and just cooked.
- Whisk the eggs with the pesto. Heat a drizzle of oil in a medium frying pan over a low-medium heat. Pour half the eggs, letting them set a little for 20 seconds before using a spatula to bring the edges into the middle of the pan. Tilt the pan so the runny eggs move around the pan. Keep doing this every 20 seconds or so until you have the eggs gathered in a flower-like shape in the middle of the pan.
- Slide the eggs out onto a plate, repeat with the remaining beaten eggs.
- Thinly slice each avocado half and squeeze over a little lemon juice. Add to each place along with the eggs, asparagus and the cottage cheese. Scatter over the herbs or salad and toasted seeds. Drizzle with a little more oil, season and serve with lemon wedges.
