A Sydney based writer, director, actor. Loves going out and exploring what Sydney has to offer.
Published October 1st 2012
A modified big brekkie recipe which is yummy and healthy
I love sinking my teeth into a big breakfast on the weekend. As a health conscious person, I try to steer away from the typical café's (or my Dad's) big breakfast. Instead, I've created my own version that is every bit as yummy and filling, but without the calorie overload.
In my opinion, every big breakfast starts with a base of eggs and red meat. Normally I scramble my eggs with a splash of low fat milk and herbs, but this time I tried my hand at poaching them. It wasn't the greatest result, but they were still enjoyable to eat and poaching is a healthy way to eat eggs.
I'm a big fan of using kangaroo meat as it's 98% fat free and high in iron, amongst other important minerals and vitamins. I tend to use sausages, but some sliced fillet would be lovely too.
Healthy Big Breakfast (Serves 2)
Ingredients: 4 eggs 150g frozen spinach 1 brown onion
4 kangaroo sausages A couple of roma tomatoes (depending on how hungry you are) 4 slices bread
1. Set the oven to 180°C. Pop the sausages in a non stick frypan. Cut the tomatoes in half and lay out on a tray on baking paper. Sprinkle with salt and pepper.
2. Once the sausages are browned, put the tomatoes in the oven. I often throw in dashes of water to avoid using oil while cooking the sausages, but feel free to use a bit of oil if preferred.
3. Slice the onion and add to the sausages. After a minute, add the spinach and stir constantly. Generally at this point I cut the sausages in half to allow them to cook in time.
4. Fill another saucepan with water, with a few drops of vinegar to help the eggs set quickly, and bring almost to the boil. Once ready, crack each egg one at a time into a small bowl and, holding the bowl close to the surface of the water, lower the egg gently in. Once all four eggs are added you can turn off the heat.
5. Toast your bread while the eggs are cooking. Once the toast is done, the eggs should be ready (have a look at the colour of the yolks) and, using a slotted spoon so the water runs through, serve them on your plates with the toast. Add the tomatoes, sausages, spinach and onion and you're ready to eat.
Add other ingredients if they're lying about in the fridge, for a carrot or beetroot side salad, some potato mash or roasted capsicum. If you're a mushroom lover (unlike me), give them a go as well. And invite my boyfriend over, as he'd be overjoyed to finally indulge in a fungus feast.