When I first started this diet, the meal I had the most trouble adjusting to was breakfast. I’ve always been a toast person. So lack of bread really messed with my routine. For me, eggs were always a weekend thing, something special to make on a sleep Sunday. Now I eat eggs almost every morning. This recipe only takes 10 minutes and it is absolutely delicious. It’s easy to make restaurant quality food before work and it is much more filling than a bowl of cereal!
What you will need:
- 2 eggs
- A splash of white vinegar
- Olive oil or butter
- 1 mushroom
- 1 clove of garlic
- Handful of parsley
- Half a dozen cherry tomatoes
- 1/4 bunch of curly kale
- Squirt of lemon juice
How to cook it:
- Bring a medium saucepan of water to the boil. In a frypan, add a generous amount of oil or butter and throw in some finely chopped garlic.
- Once boiled, add a splash of white vinegar to the water and allow to return to the boil. Throw some mushroom and tomatoes into the frypan and mix well with the oil and garlic. Toss in some parsley.
- Remove the boiling water from the heat and crack each egg separately into a ramekin or soup ladle. Gently lower into the water and cover with the lid.
- Once the mushrooms and tomatoes have softened, tear up and throw in your kale. You want it to cook until it is bright green. Squeeze some fresh lemon juice onto the veggies and place them onto the plate.
- Remove the eggs from the water after 3-5 minutes depending on your taste. You can do this with a slotted spoon, patting them gently with paper towels to remove any excess water. Sit the eggs on top of the kale and season with salt and pepper.