Sometimes breakfast is the most difficult meal for anyone trying to eat well. We have all become so used to breakfasts full of processed carbs and completely stripped of all meaningful nutrition, it is hard to imagine breakfast without toast, cereal or a croissant in the frame somewhere. It makes me so sad to think of people eating cold cereal and milk for breakfast and thinking it is doing them good!
So here is an easy recipe for you that packs a huge nutritional punch, and which works equally well for a sit down brunch , or for a breakfast that you can grab and go. It also makes a great little supper dish (just throw in a delicious rocket and avocado salad) and the little Puff Muffins can even be popped into a child’s lunchbox; so much better for them than a granola bar!I love easy and versatile recipes like this!
Broccoli ‘Puff’ Muffins (makes 8)
Sauté 4 spring onions, one small chilli and half a tea spoon of cumin powder in a small pan.Steam one cup small broccoli florets.Divide the vegetables amongst 8 muffin cases.Beat five eggs with plenty of salt and pepper and a dash of Worcestershire sauce and then pour over the vegetables. Pop in a pre-heated oven at 200C and bake for 20 mins or until puffed and golden. You can add parmesan or cheddar if you are not dairy free, or bacon if you eat meat. In fact you can ring the changes indefinitely with tomatoes, mushrooms, cauliflower, peppers, garlic, herbs, ham – anything you happen to have in the fridge.These little Puff Muffins are DELICIOUS served with my Kale & Sunflower Seed Pesto. Another fantastically versatile and useful recipe to have in your arsenal.
Kale & Sunflower Seed Pesto
Throw the following into a food processor: large bunch of basil, washed and lightly chopped, 4 or 5 leaves of fresh kale, washed and lightly chopped, 1 large clove of garlic, 1 small chilli, 1 cup of sunflower seeds which you have dry roasted in a frying pan until toasty, juice of one lemon, several large glugs of virgin olive oil. Whizz until everything is well combined, adding more oil if necessary. Depending on whether or not you are dairy free, you can add one cup of parmesan, or 4 heaped teaspoons of nutritional yeast (the most fantastic cheese alternative for sauces!) and whizz again. Check for seasoning and add salt and pepper to taste.I ADORE pesto and can eat it with anything. It is sublime with these little Puff Muffins, also brilliant mixed in with cooked brown rice to make the most delicious rice salad you have ever had, with courgetti, over roasted meat, fish or vegetables, in baked potatoes. Add a dollop to standard oil and lemon salad dressing and you will kick your salads up a few notches or use as a dipping sauce for crudites and breads or dizzled over avocado toast. So good, and such a delicious way to get in your leafy greens!This recipe makes approximately 2 full cups of pesto and keeps beautifully in the fridge.You might also enjoy this recipe for Easy Huevos Rancheros