Prep Time 10 mins
Cook Time 30-35 mins
12 gluten free herby sausages (if you can’t get herby ones then add 1-2 tbsp of mixed herbs)
8 rashers of streaky bacon chopped/cubed
100g mushrooms finely chopped
12 cherry tomatoes finely chopped
12 eggs (2 are for the coating)
100g grounds almonds
Pink salt and freshly ground black pepper
Pre heat the oven to 180c. Fill a saucepan with water, one big enough to hold 12 eggs or use 2 smaller ones and bring to the boil, add the eggs and boil for 6 mins. Once done place them in cold water so they don’t cook any further. Remove skins and place the sausage meat, bacon, mushrooms, tomatoes, salt and pepper into a large bowl and using your hands mix all the ingredients together thoroughly.Now peel your eggs and set aside.
For the coating of the eggs sprinkle the ground almonds on a plate and season then beat the 2 remaining eggs in a bowl. Now 1 by 1 shape the meat around your eggs ensuring there are no gaps or splits in the meat, then roll it in the beaten egg before rolling it in the ground almonds and coating it thoroughly. Place the scotch eggs on a grill tray and bake in the oven for 30-35 until the tops go nice and crispy.
Top Tip: Wet your hands when shaping the meat around the eggs as it makes them easier to handle and stops the meat sticking to your hands.
Prep Time 5 minutes
Cooking Time 10-15 minutes
8 rashers streaky bacon
1 tablespoon grated parmesan
2 tablespoon fresh parsley, chopped
Salt and freshly ground black pepper
3 spring onions, finely chopped
Fat to grease the baking tin.
Preheat the oven to 180°C/350°F/gas mark 4. Grease a muffin tray with a little butter. Pan fry the bacon on a medium heat for 2–3 minutes. Once cooked, place each rasher in the muffin tin, carefully wrapping it around the edge of the compartment to form a cup. Gently crack an egg into each bacon cup, top with a little parmesan, fresh parsley, salt and pepper. Place in the oven and bake for 10–15 minutes or until the egg is cooked to your liking. Remove the bacon cups from the tray and top with spring onions
Prep time 10 mins
Cooking time 20-25 mins
1 tablespoon of baking powder
1 tablespoon bicarbonate of soda
Dice sized chunk of fresh ginger, peeled
80g protein powder
1 tablespoon of honey or Xylitol
2 tablespoon chia seeds
Pinch of nutmeg
2 tablespoon cinnamon
1 large carrot, grated
50g coconut flour
Preheat the oven to 180C. Place the muffin cases in the muffin baking tray. Beat the eggs, bicarbonate of soda and baking powder together for 2 minutes in a food processor or blender until light and fluffy. Add the ginger, bananas, protein powder, chia, nutmeg and cinnamon. Sift in the coconut flour and mix again. Finally stir in the grated carrot. Pour the batter into the prepared muffin cases and bake in the oven for 20-25 minutes. Allow to cool and serve topped with butter or nut butter.
Prep time 8 minutes
Cooking time 20 minutes
500g Turkey or Chicken mince
2 ripe avocados
6 rashers of bacon
2 large tomatoes
1 large handful of spinach
2 tablespoons of mixed herbs
salt and pepper
Preheat the oven to 180C. Mix the mince, herbs, salt and pepper in a bowl with your hands. Form them into flat burgers about 2cm in height. These will form the 'buns' for your burger. Place in the oven for 20mins.
While they are cooking make the filling. Spoon out the flash of the avocados, and mash together using a fork until nice and creamy. Cook the bacon in a frying pan until nice and crispy. Once the buns are done, layer up your burger as follows; bun, spinach, 2 rashers of bacon, avocado, tomato slices, bun.
Add some lemon, chilli or fesh coriander, (or all three) to your avocado for extra KICK!
2 Sea Bass Fillets
3 cloves garlic finely chopped
1 chilli chopped
juice of one lime
one handful of fresh coriander
1 inch cube fresh ginger
Heat the oil in a frying pan. Add the chilli, garlic, coriander and ginger to the pan and fry for one minute. Add the spinach and cashew nuts, and cook until the spinach has wilted.
Push to one side, and place the sea bass in the pan skin down, cook for 2mins and then flip over to cook the other side. After 3-4 minutes your breakfast will be ready, garnish with the lime juice and serve