Bespoke Breakfast Eggs – 4 ways

Scrambled Eggs with Spinach
Fuelling
Recovery
Body Fat
Servings: 1
Love eggs, but bored of your repertoire? Look no further. These recipes give you the option of removing the carbs on days your aren’t training.

Scrambled Eggs with Basil, Asparagus and Parma Ham

A great tasting low-carb, high-protein breakfast, which sets you up perfectly for the day ahead, whether you have trained or not!

Ingredients

1 small bunch basil
1 tsp. parmesan cheese
1 clove garlic
1 tsp. olive oil
Pinch of salt
2 large eggs
2 asparagus
2 slices Parma ham or Prosciutto

Method

  1. Fill a saucepan with water and bring it to the boil on the hob. Drop the asparagus into the water and cook for 30 seconds. Once cooked remove from the water and leave to one side.
  2. Finely shred the basil leaves and place into a bowl. Finely chop the garlic and add to the basil. Now add the parmesan and olive oil and a pinch of salt. Stir well.
  3. Crack the eggs into a bowl with a pinch of salt and whisk until mixed. Cook the scrambled egg in a saucepan over a medium-low heat. Once the eggs are cooked add the asparagus and pesto and gently stir.
  4. lay out the Parma ham on the serving plate. Top the ham with the scrambled egg mix and serve.

Scrambled Eggs with Kale, Spinach and Ricotta Vegetarian

A protein base, with the added benefits of over your daily intake for Vitamin K (supporting bone health) and also Vitamin B12, for energy production.

Ingredients

1 slice rye bread
2 large eggs
1 tsp. ricotta cheese
1 small handful curly kale
1 small handful spinach
25g peas
¼ red chilli
4-5 cherry tomatoes
Pinch of salt and pepper

Method

  1. Add 2 tbsp. of water to a sauce pan and place onto a medium heat on the hob. Add the kale to the saucepan and cook for 1 minute or until wilted add the spinach and remove from the heat, keep stirring until wilted.
  2. Into a mixing bowl crack the eggs and add a pinch of salt and pepper. Whisk the eggs until mixed.
  3. Cook the scrambled eggs.
  4. Finely chop the chilli and halve the tomatoes and add to the scrambled eggs. Sprinkle the peas into the eggs and stir gently.
  5. Spoon the ricotta into the eggs along with the kale and spinach and fold in gently.
  6. Toast the rye bread and spoon the scrambled eggs on top and serve.

Poached Eggs with Mint Yoghurt and Wholemeal Pitta Vegetarian

Protein rich, and containing a content of Vitamin D, which works with calcium to strengthen bones. Particularly important in winter when Vit D levels typically drop through lack of sun exposure.

Ingredients

60g Greek yogurt
1 clove garlic
Pinch of salt and pepper
1 tsp. butter
4 mint leaves
½ red chilli
1 pinch smoked paprika
1 pitta bread
2 eggs
Juice of ½ lemon

Method

  1. Pour the yoghurt into a bowl. Finely chop the garlic clove and add to the yoghurt. Give it a good mix and set aside.
  2. Fill a saucepan with water and add the lemon juice. Bring the water to the boil and poach the eggs.
  3. Toast the pitta breads.
  4. Finely chop the mint and chilli. Heat a sauté pan over a medium heat on the hob and add the butter along with the smoked paprika, toss the mint and chilli into the butter and allow it to start foaming. Remove from the heat.
  5. Spread the yoghurt over the bottom of two serving plates and place the eggs on top.
  6. Spoon over the chilli and mint mix over the eggs and yoghurt and serve with the toasted pitta breads.

Poached Eggs with Watercress Sauce and Crumpets Vegetarian

A tasty new breakfast containing a perfect portion of protein, alongside two key nutrients to support healthy bones (Vitamin D & Vitamin K).

Ingredients

2 eggs
½ juice of a lemon
1 small bunch watercress
½ red chilli
1 clove of garlic
1 handful spinach
1 small bunch dill
2 tsp. white wine vinegar
2-3 tbsp. olive oil
Water
2 crumpets

Method

  1. Place the watercress, chilli, garlic, spinach, dill, vinegar and olive oil into a food processor and blend until smooth. You may want to add a little cold water, depending on how wet you like your sauce.
  2. Fill a saucepan with water and add the lemon juice. Bring to the boil on the stove and cook the poached eggs.
  3. Toast the crumpets.
  4. Place the crumpets on to the serving plate and top with the eggs. Spoon over the sauce and serve.
James Collins, in the kitchen

The following recipe has been produced in James' test kitchen. Devised by James and his team of chefs for everyone wanting to optimise their diet on a daily basis. Special thanks to chef Omar Meziane for his work on this collection.

Whether ‘fuelling’ to maintain energy levels, ‘recovering’ after a hard workout, or reducing body fat, each of these options takes less than 15 minutes!

Our chefs pride themselves on using the latest innovative ingredients backed by science.

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