Mother’s Day Breakfast in Bed

What better way to show your appreciation for the most important lady in your life than rustling up a delicious and vibrant breakfast which can be enjoyed from the warmth of the duvet?

Breakfast in bed is an indulgence that most mothers do not have time for. Frequently, they are too busy preparing breakfast for others, grabbing a bite to eat on the school run, or shooting off to work. The idea of a leisurely breakfast in bed must be heavenly!

Not only does this recipe create a flavoursome breakfast, the wholesome ingredients are exactly what a mother (or any member of the family for that matter) needs to energise her morning. This is a great recipe to cook with children as the method is so simple but some creativity can be applied to the presentation, something which I loved doing as a child. As a bonus, this dish runs no risk of crumbs in the sheets – if you have ever experienced this, you will know it’s an absolute nightmare!

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Serves 1

Approximate nutrition per serving (using 3 eggs): 481kcal / 37g fat / 19.8g saturated fat / 12.4g total carbs / 6.1g fibre / 6.3g net carbs / 24.5g protein.

Ingredients:

The quantities listed are a rough guideline as the exact amount will depend on the size of the serving dish.

  • 2-3 eggs, I use Clarence Court Burford Brown
  • 100g asparagus
  • 150g spinach
  • 2 tablespoons grass-fed butter / ghee
  • 1 lemon
  • Pinch of sea salt

Method:

  1. Preheat the oven to a low temperature to warm the serving dish.
  2. Boil the eggs until the white is cooked but the yolk runny. I find that 4½ minutes is ideal for medium sized eggs but up to 6 minutes should be fine.
  3. Whilst the eggs are cooking, steam the asparagus until tender, approximately 4 minutes but it will depend on stalk thickness.
  4. 1 minute before the asparagus is ready, add the spinach to the steamer to wilt.
  5. Once the eggs are ready, transfer to a bowl of cold water to stop the cooking process.
  6. Transfer the spinach to a bowl and add the zest and juice of half a lemon and one tablespoon of the butter. Mix until well-combined.
  7. Place the spinach into the serving dish, with the asparagus stalks laid on top. Add some more lemon zest and the remaining tablespoon of butter.
  8. Having shelled the eggs, place on top and slice in half just before serving.
  9. Sprinkle with a pinch of sea salt and enjoy!

 

G.

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