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SLEEPY SUNDAY BREAKFAST MENU


I get excited to have breakfast. Home made Bircher muesli at work, breakfast out with friends or even a smoothie on the go. I love to find new ways to enjoy the first meal of the day – reading, researching and trialling new things – because I know that it changes the rest of my day, positively.

But by far, my favourite breakfast is the one made and shared with my boyfriend on a Sunday morning. Often it’s a hash meal – bashed together with whatever we have left over. Sometimes, there is much more planning involved. But there is always love. We love the ritual of it. I’m also excited for a little eggy action which is solely reserved for the weekends (or work breakfast meetings!)  So here is my favourite weekend breakfast. It is the perfect balance of heartiness, sustenance and fresh, light energetic food. I always feel pleasantly content and sustained until the late afternoon.
What you’ll need:

  • Good quality fermented/sprouted bread – we love Sonoma Wholemeal Miche!
  • Free range, anti-biotic free eggs,
  • Parsley + mint
  • Sprouts (I sprout my own lentils … Check it out here or buy them from a fruit + veg)
  • Mushrooms
  • Red Capsicums
  • Kale
  • Silverbeet spinach
  • Z’atar

1) Poached eggs on toast


  • We poach our eggs with a little help from our friend cling film (I know, not the greatest option!)
  • Take the cling film – grease one side with olive oil. Put a small bunch of parsley and mint on top. Crack an egg on top and tie up the cling film with cooking string.
  • Bring the water to a boil and pop the little package into the water with the top hanging over the edge for quick removal. 4 minutes will give you a lovely half gooey, half cooked through egg – wrapped in delicious herbs.

 2) Sprouts, mushroom + capsicum stir-fry.




  • 1 teaspoon of coconut oil, 1 garlic glove and a 1 teaspoon of paprika + cumin seeds.
  • Roast the garlic for a 1min or so.
  • Chuck in all the veggies and stir fry quickly on high head – add more paprika to taste.

 
3) Steamed greens


  • Roughly chop up (washed) Kale + Silverbeet – use as much of the veg as you can
  • Steam it on top of simmering water
  • Serve with a drizzle of olive oil + Z’atar (A lebanese condiment of dried + crushed oregano with sesame seeds)

We sip on homemade ginger + raw honey iced tea with fresh mint + a lemon wedge whilst we are cooking.

We sit. We eat. We talk.

Perfect Sunday morning.

Enjoy!

Signing off with an exhale.

Pause. Listen. Live.

Cx






Comment...

4 Comments to “SLEEPY SUNDAY BREAKFAST MENU”

  1. Hi Bec… I've written the instructions in the blog, but here they are again:

    Take cling film – grease one side with olive oil. Put a small bunch of parsley and mint on top. Crack an egg on top and tie up the cling film with cooking string.

    Bring the water to a boil and pop the little package into the water with the top hanging over the edge for quick removal. 4 minutes will give you a lovely half gooey, half cooked through egg – wrapped in delicious herbs.

    Enjoy!
    Cx

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