By Jamie Humby | Chef
Published 2 December 2024
25m
40m
4
24
Accredited Dietitian Gemma Cosgriff shares her favourite recipes and tips for putting together a healthy, delicious smoothie
Some quick breakfast recipes for those of us who are in a rush to get out the door in the morning but want a new take on cereal and toast.
These muffins are a great and healthy start to the day and are perfect if you’re running out the door to work or school.
Try this fresh spring salad of chargrilled vegetables and mixed tomatoes, served with yoghurt avocado crème.
Step 1:
To make the salsa, dry roast the tomato, onion, garlic and chilli until charred. Peel the onion and garlic, and lightly pulse in a food processor with the tomatoes, chilli, coriander stalks, lime juice and black pepper. Set aside.
Step 2:
Heat a fry pan over a medium-high heat. Add olive oil and bacon, and fry to your liking. Remove bacon from the pan and let it drain on a plate. Don’t remove the fat and oil from the pan.
Step 3:
Add garlic, onions and 1 tablespoon of oregano to the pan, and fry until fragrant.
Step 4:
Add your tomatoes, paprika and beans, and fry until the beans are nice and roasted.
Step 5:
Add the salsa and your tinned tomatoes, and season well with cracked pepper. Stir for a while then lower the heat a little to let the mixture simmer until nice and saucy.
Step 6:
Add the bacon back into the pan.
Step 7:
Make a couple of indentations in the pan for your eggs. Crack them all in and season lightly with pepper. Cover with another pan or a tray and let them poach for 3 to 4 minutes, until the whites are done but the yolks are still runny.
Step 8:
Remove the pan from the heat and sprinkle grated Parmigiano Reggiano liberally over the top. Spoon over some avocado in chunks then sprinkle with the remaining oregano.
Step 9:
Serve with tortillas and your favourite hot sauce.
