Treat yourself to a healthy and delicious breakfast in bed with chef and nutritionist Dale Pinnock’s simple recipes…
Spinach and kipper baked eggs
‘I am a massive fan of baked eggs. You really can throw all manner of combinations together quickly and easily, and it’s a great way to use up leftovers!’ says Dale.
- 4 handfuls baby spinach
- 2 kipper fillet
- 4 large eggs
- 160g feta cheese
- sea salt and black pepper
Preheat the oven to 200°C/400°F/Gas mark 6.
Gently steam-sauté the spinach in 2 tablespoons water in a pan for just long enough for it to wilt down nicely.
Cook the kippers by either boiling them the bag if you have a pre-packed one, according to the packet instructions, or under a hot grill for 10–12 minutes. Flake the flesh.
Mix together the spinach and flaked kippers in a small ovenproof dish and season with a little salt and pepper.
Make a couple of indentations and crack an egg into each. Crumble the feta over the top of the whole lot, then bake in the oven for 15 minutes, or until the eggs are fully cooked.
Sweet potato rösti with garlic butter greens
‘This is a great, filling breakfast that takes very little time and effort. It’s got masses of protein, carotenoids and fibre, and it’s super slow burning – all kinds of good stuff!’ says Dale
- 2 small sweet potatoes, scrubbed clean and grated
- 2 spring onions, chopped into matchsticks
- 2 tablespoons wholemeal flour (gluten-free flours are fine too)
- 2 large eggs
- olive oil, for frying
- 2 large handfuls greens (I like half and half kale and spinach)
- 4 teaspoons garlic butter
Place the grated sweet potatoes, spring onion and flour into a bowl and mix well. Crack in the egg and mix everything well again until it forms a batter-like mixture.
Heat a little olive oil in a frying pan until hot, then add the batter to the centre of the pan in a patty shape, making sure the ingredients are pressed down well and tightly compressed. Fry for 3–4 minutes each side or until golden and crispy, and held together.
Meanwhile, melt the garlic butter in a pan, add the greens and sauté until softened, then serve on top of the rösti.
Recipes taken from The Medicinal Chef: The Power of Three by Dale Pinnock (Quadrille £20)
Photography: Martin Poole