There’s no better feeling than waking up at the weekend knowing a good breakfast awaits.
Forget rushing to scoff a bowl of cereal or slice of toast as you rush out to work or to do the school run, weekend breakfasts are moments to cherish.
And while there’s no escaping the allure of the traditional full Scottish during the warm summer months sometimes we all crave something a little lighter to start our day.
In our latest Friday Food Club, in association with Ludo’s Primal Wellness, we’re serving up a Turkish inspired breakfast.
Cooking time
Prep time: 5 minutes
Cooking time: 5 minutes
From pantry to plate: 10 minutes
What you’ll need: ingredients
- 4 large eggs
- 1 cucumber diced small
- 1 medium tomato diced small
- 2 sprigs of parsley finely chopped
- lemon half juiced & half cut in wedges
- salt & pepper, to taste
- 1⁄3 cup (80g) hummus
- 40g green olives
- 3 gluten free toasted
Step by step guide
- Place eggs in a saucepan of cold water and bring to the boil. Continue to simmer for 5 minutes. Remove with a slotted spoon and place in a sink of cold water to cool. Peel and cut in half.
- Place cucumber, tomato, parsley and lemon juice in a small bowl. Season with salt and pepper and toss to combine.
- Arrange eggs, salad, hummus, olives and toast on a serving plate or platter, serve with lemon wedges.
3 health benefits of breakfast
- Eating breakfast boosts your energy levels and restores your glycogen levels ready to keep your metabolism up for the day.
- Breakfast provides a lot of your day’s total nutrient intake. People who eat breakfast are more likely to meet their recommended daily vitamin intake than those who don’t.
- It can prevent large fluctuations in your blood glucose levels which can help control your appetite.
