Half-Marathon training requires some serious energy! This is my ideal post-run brunch, plenty of protein, low GI carbs, iron-filled and lots of healthy fats- what more could you ask for!
I'm all for breakfast being the most important meal of the day and this recipe definitely lives up to this. Scrambled eggs, toasted wholemeal gluten-free bread, chunky avocado and tomato salsa and fresh spinach salad. Totally delicious!
For the eggs:
2 large eggs, beaten (really makes a difference if they are fresh)
Small knob of butter
Salt and pepper
Simply beat together the eggs and add the butter. Heat gently in a pan on a low heat, stirring regularly to ensure it doesn't stick, or turn into an omelette! When at a scrambled egg consistency, remove from the heat and season well.
For the salsa:
Half an avocado, chopped into chunky pieces
1 large, ripe tomato, seeds and insides removed, again cut into chunky pieces
Sprinkling of dried chilli flakes
Salt and Pepper
Plug of olive oil
Small handful of chopped coriander
Juice of one lime (or half a lemon)
To make the salsa combine all the ingredients and stir well- it's that simple!
I have served the eggs and salsa with some dressed spinach leaves and a slice of wholemeal toast, however it would work with any kind of bread.
Super simple, but packed with lots of flavours- Enjoy!