Breakfast Bowls

Eggs and bacon: best mates till the end of time.

Occasionally though, it’s important to slip a few other ingredients in there to up the health factor…and also to make life a bit more interesting. Kale is eating really well at the moment, not to mention it’s an inexpensive and highly nutritious way to add a bit of fibre, iron, magnesium and folate into your morning routine. Add to this that other “I can’t believe it’s not a grain” quinoa, and you’re ready to rock.

A twist on breakfast: breakfast bowls

Serves 2


2 cups quinoa, cooked
2 free range eggs
2 stalks of kale
1 spring onion stalk, finely chopped
1-2 stalks of coriander, finely chopped from root to leaf 2 tsp Dijon mustard

2 tbs sheep’s milk yoghurt (high in medium chain fatty acids, read: good for you, otherwise a good Greek yoghurt will suffice)
2 rashers of belly bacon or pancetta
Olive oil

1 wedge of lemon
Salt and pepper to taste


  1. Soft boil your eggs, peel and set aside.
  2. Pan fry bacon, cut into pieces.
  3. De-stalk kale leaves, coarsely chop the leaves (keep the stalks for green juices or smoothies).
  4. In a bowl, place the cooked quinoa, topped with a tablespoon of yoghurt and a teaspoon of mustard.
  5. Top with the soft boiled egg, surround it with the kale and bacon.
  6. Garnish with spring onion and coriander, a drizzle of olive oil, a squeeze of lemon and season with salt and pepper.
  7. To eat, simply crack the yolk open, mix everything together…and enjoy!

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