Scandinavian Open Brunch Sandwiches – 4 ways

Servings: 1
Looking for a new way to get your protein at breakfast – check out the 4 combinations below. Perfect for brunch at weekends after the gym!

Avocado, Red Pepper, Tomato and Poached Egg Vegetarian

Loaded with good fat (mono- and polyunsaturated), alongside a high Vitamin C (above the daily RDA!).


1 slice of dark rye bread or sour dough
½ avocado
¼ red chilli
1 small handful coriander
½ lime
1/2 red pepper
1 egg
1 tsp. white wine vinegar
2 ripe tomatoes


  1. Preheat the grill. Quarter the tomatoes and place onto a tray, season with salt and pepper and a tbsp. of olive oil. Slice the red pepper and place onto the tray along with the tomatoes. Pop under the grill until browned and softened.
  2. Into a large bowl scoop out the flesh of the avocado, grate the zest of the lime and juice it into the avocado. Finely chop the chilli and coriander and add to the avocado. Gently smash the mix with a fork and add a pinch of salt.
  3. Fill a saucepan with water and add the vinegar. Bring the water to a simmer and poach the egg. Toast the bread under the grill and place onto serving plates. Spread the avocado over the toast, top with the tomatoes and the eggs and serve.

Eggs Benedict with Parma Ham

A healthy version of an old classic! An excellent protein-base for muscle and cell repair, along with a good Vitamin D content, and Zinc which is important for the immune system.


2 slices of Parma ham
½ lemon
1 handful spinach
1 egg
½ English muffin
2 tbsp. Greek yoghurt


  1. Preheat the grill to high. Slice muffin in half and toast.
  2. Place the butter into a saucepan and heat over a medium heat. Add the spinach and cook until wilted.
  3. Poach the egg.
  4. In a bowl mix the yoghurt with the lemon juice.
  5. Lay the muffins on a tray. Top with the spinach and then the Parma ham. Place the eggs on top of the ham and spoon the yoghurt over the eggs.
  6. Place under the hot grill for 30 seconds and serve.

Grilled Halloumi, Lemon Hummus, Beetroot and Broad Bean Vegetarian

Alongside the >20g of high quality protein are the benefits of the nitrates from beetroot, helping to maintain blood pressure, muscles to become more efficient when exercising.


1 slices rye bread or sourdough
1 slice halloumi cheese
2 beetroot cooked
25g broad beans
½ lemon
1 tbsp. hummus


  1. Fill a saucepan with water and bring to the boil. Drop the broad beans into the water and boil for 1-2 minutes. Once cooked drain and run cold water over the beans to cool them. Once the beans are cool, peel the outer skins away. Keep the beans to one side.
  2. Preheat the grill. Place the halloumi onto a baking tray and pop under the grill, brown it on both sides. Toast the bread and place onto serving plates.
  3. Spread the toast with the hummus. Chop the beetroot into quarters and place onto the hummus. Sprinkle over the broad beans and top with the halloumi. Squeeze over the remaining lemon juice and serve.

Smoked Salmon with Curried Yoghurt and Crushed Peas

High protein, with a high Omega 3 content - vital for the well recognised brain and anti-inflammatory benefits.


1 slice rye bread
50g smoked salmon
50g Greek yoghurt
2 tsp. curry powder
½ lemon
60g peas
Salt and pepper


  1. Bring a small pan of water to the boil on the stove and cook the peas for 1 minute. Once cooked drain.
  2. Place the peas into a food processor with a pinch of salt and pepper and the juice of the lemon. Pulse until the peas are crushed but not pureed.
  3. In a bowl mix the yoghurt and curry powder together.
  4. Toast the rye bread. Once toasted lay the salmon onto the warm bread. Top with the peas and spoon the yoghurt over the top 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.