A twist on breakfast: breakfast bowls

Serves 2

Ingredients

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

Method

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!