Baked Eggs with a Mock Hollandaise

So quick and easy and a great keto brunch

Serves one

2 eggs

Handful of spinach or kale

2 rashers of bacon

Pinch of cayenne pepper

Mock Hollandaise:

Half cup mayo

Tsp mustard

Squeeze of lemon – to your taste

Salt

20g melted butter

Preheat oven to 180, now put bacon in a frying pan with a knob of butter and cook until starting to brown. Then add the kale or spinach and wilt slightly.

Tip into a shallow dish and break two eggs into it. Place dish in the oven until the eggs are cooked to your liking – I like hard eggs, took approx 10 minutes.

Now place all the ingredients (other than the melted butter) for the mock mayo in a bowl; add a little lemon juice and taste, add more if needed – whisk well. Once whisked, slowly add the butter into the mix, still whisking until everything is combined.

Now simply add the hollandaise to the top of the baked eggs, sprinkle with cayenne and serve !

Enthusiasm

Trying to muster up some enthusiasm to take myself out for a run on this cold Tuesday morning and both the dog and the cat are not helping one bit!

Maybe some breakfast now and then I’ll manage a run a little later; never know the sun may even come out ….

2 egg Omlette Wrap with spinach, halloumi, half an avocado, small tomato, coriander leaves (if you have them) and a squeeze of lemon – easy !

First wilt some spinach in a pan, then remove.

Now add halloumi to the same pan and fry for a few mins either side. Once browned slightly remove from pan.

In a separate large(ish) frying pan, melt some butter, and add two beaten eggs moving around the pan to create a thin omlette. Then add the spinach and cook for a minute or two until the eggs are firm.

Remove from pan to a plate and add cooked halloumi, avocado, sliced tomato, fresh coriander (if you have it) and a squeeze of fresh lemon juice – roll it up and enjoy !

Brunch

Trying really hard to fast from my last evening meal through to lunch/brunch time and actually this is proving to be much easier than I had envisaged. Black coffee has been my go to breakfast drink and I love it. I don’t think I will ever go back to adding milk which is a real turnaround for me as I would NEVER have taken my coffee black, cappuccino for me every time; no matter what time in the day it was (don’t tell the Italians in our family they would have been appalled at my afternoon cappuccino – so British)!!

Actually amazed that I rarely feel hungry in the mornings anymore; I wonder how many people simply eat three meals a day because that’s what we’ve been conditioned to do. It’s actually a very sane concept to eat the right foods when you feel hungry, as opposed to the wrong foods three times a day.

Brunch for me today was leftovers from the fridge (serves one).

2 eggs

A little butter

Handful of kale

4 slices of chorizo

1 mushroom sliced

Half an avocado

Few slices of mozzarella

Half a red/half yellow tomato

Basil leaves

Add some butter to a pan and gently fry the kale until a little crispy (then add some salt and pepper).

Once crispy remove from the pan and put to one side, then add the mushroom and quickly pan fry. Once they are a golden colour remove the mushrooms and place with the kale.

Then add the whisked eggs to the pan. Cook the eggs until almost firm.

Now add the chorizo slices and the mushrooms.

Finally, remove from the pan onto a plate and add the kale on top of the omelette, then add the slices of avocado, chopped tomatoes, basil and mozzarella.

Now sit down, feet up and enjoy – Buon Appetito!