Baked Eggs in Avocado.

Do you ever get excited about an online order?

I know it’s pretty boring – you’ve seen what you want, you wait, then you order it. But I get so excited once I’ve input all my deets and I know my order is on the way. This time – a new duvet covet for uni. As if it couldn’t get anymore boring!

It looks so pretty! Plus it has ribbon ties.. I’m so sad.

IMG_1701 Moving on! This recipe can survive off two ingredients, and is perfect for a simple, filling yet slightly luxurious brekkie. Just give it time to cook your eggs to your liking.


1/2 avocado

1 egg


crushed red pepper

Heat the oven to 150C. Shell the avocado a bit so that the egg will sit nicely in the hole left by the pit. Crack the egg into it and sprinkle a touch of salt onto it. Cook for 10-12 minutes, or less if you like a runnier yoke. Remove from the oven and sprinkle with the crushed pepper. Demolish!



Ginger Steamed Cod with Mushroom Fried Rice.

I was on yet another split shift at work. There’s a part of me which is like, “yay money” but the more human part which is like “need food and sleep”. It is the latter part which thought up this meal in-between my shifts at about 4pm. What is a lunch dinner hybrid? We all know breakfast for dinner is brinner, but lunch/dinner? Linner? Dunch? Who knows. This is what this is.


Carbs for slow release energy, eggs and fish for protein and mushrooms, well, I just love mushrooms. These are nameko mushrooms, but you can easily sub button mushrooms. This meal is quick and quite simply delicious.


Ingredients for one:

1 cod fillet

Knob of ginger, finely sliced/grated


1 bowlful of cooked rice (this will have lots of leftovers)

1 onion, sliced

250g nameko mushrooms

2 eggs, lightly beaten

2 Tsp. Chinese five spice

couple of dashes tamari

rapeseed oil

Get your fish steaming by placing a colander over a saucepan of boiling water. Put the fish in the colander or steamer with the ginger and coriander and cover. Turn the heat to low.


Heat the oil in a pan, and gently sauté the onions. Add the cooked rice and break up any clumps with a wooden spoon. Add in the five spice, tamari and mushrooms, and stir until the rice is hot.


The fish should be cooked by now (it doesn’t take long!), so throw in the eggs, stir and plate it all up.

Japanese Breakfast Special.

And golly is this special. If you want something to keep you full until lunch (or beyond!) then this is the breakfast for you. I had it this morning knowing I’d be at work from 9:30 til gone 3 without a lunch break, and when I got home, I still wasn’t hungry! It’s chock full of protein and, according to an Oxford review, having soup for breakfast “increase[s] satiety through delayed gastric emptying yet increased glycaemic response”. In a nut shell, soups keep you fuller for longer. I cheated with my soup and used a cup-a-soup type thingy, but if you really have the time to make your own miso soup in the morning, go for it!


This is my take on Japanese breakfast – real tamagoyaki includes dashi soup stock and mirin, but as I had neither in I didn’t include them. (Tamagoyaki is just a rolled omelette)

It’s quite hands-on, so be prepared to wait a little longer than pouring out a bowl of muesli! Also, and you’ll love this, the whole thing is about 300 calories. BOO YEAH.



1x instant miso soup

100g fresh salmon

For the tamagoyaki:

2 eggs

1 Tsp. sugar

1 1/2 Tsp. tamari (or sub soy sauce)

1/2 Tsp. rapeseed oil

To start, steam the fish. Whilst that is cooking, beat the eggs with a fork and add the sugar and tamari. Heat a non-stick pan with the oil and pour in the egg mixture when your fish is almost cooked (so it’s all ready at the same time). Click on the kettle. When the egg mixture is just set, roll the omelette and plate up. Place the salmon on the plate (with some optional spring onions) and pour the boiling water onto your instant miso soup. Dig in! Bonus points for eating the soup with chopsticks…



Posh Scrambly Eggs.

Eggs and prosciutto are a match made in heaven. Luxuriously decadent, and with a sprinkle of parmesan snow you have the full shebang! Enjoy this barefoot on freshly cut grass somewhere, taking in the beauty of the outdoors, or, you know, in your kitchen.

This is so simple yet feels like a million dollars – perhaps treat your partner/spouse/parent one lazy Sunday. I promise you it’ll get you some serious brownie points!

To serve 1 (double up as necessary)

  • 3 eggs
  • knob of butter
  • salt and pepper
  • 2 large slices of prosciutto
  • sprinkling of parmesan

Melt the butter on a low heat on the hob.



While it’s melting, whisk your eggs with the salt and pepper in a bowl. Slowly add them to the melted butter.



Cook them slowly, stirring with a whisk so you get evenly scrambled eggs. When they are cooked to your liking (I like mine more solid than runny) plate them up and top with prosciutto and a sprinkling of parmesan. Bon appetit!




Chorizo Omelette

Quick, easy and full of protein – just the ticket after a gym sesh! Even if you’ve never cooked before, I promise you can make this – just make sure you have a non-stick pan and a rubber spatula and you’re good to go! And once you’ve got the knack of it, you can use whatever you have in for fillings – it’s so versatile. Breakfast, lunch or dinner – an omelette is never out of the question. I normally make this with 3 eggs, but my cousin (the rugby player) asked for 5 – boys, eh?



  • extra virgin olive oil
  • 3 free-range eggs (or 5, if you want to up the protein)
  • 1/2 large chorizo (I used picante)
  • a sprinkling of dried basil
  • sea salt and black pepper
  • 1 spring onion, finely sliced



  1. Heat a good glug of olive oil in a non-stick pan, then add the chorizo and fry for a minute. This will let off those lovely juices from the meat.
  2. Whisk the eggs in a small bowl and season with salt and pepper. Pour into the pan with the chorizo.
  3. Continue to fry until the eggs set, using the rubber spatula to pull the omelette away from the sides – this prevents it from sticking so it’ll slide out looking like an omelette as opposed to scrambled eggs!
  4. Serve up with a sprinkling of the spring onion. Bon appetit!