Sometimes you just need a boost…
There are some days when you’ve got a workout planned that you just need a little bit extra than your regular breakfast. While I’m a huge fan of both my mixed oats and my green smoothies, sometimes you just need a little bit extra to get through you running plans for the day.
With that in mind, let me introduce (*drum roll please), the breakfast stack! Now, although my recipe is vegetarian, these recipe can obviously include your protein of choice. I just choose to leave the meat out.
Veggie Brekkie Stack
Large field mushroom
2 thick slices of eggplant
2 large slices of zucchini
50 grams of crumbling feta
Handful of basil leaves, finely chopped
1 clove of garlic
Half a truss tomato
Handful of rocket
2 free range eggs
1. Heat oven to 180 degrees
2. Slice eggplant, zucchini, tomato and place in oven safe tray along with field mushroom (with stalk removed) and place in oven for 10-12 minutes.
3. Meanwhile, combine feta, finely chopped basil, garlic
4. Garnish plate with rocket and then place mushroom topped with zucchini, epplant and tomato on plate.
5. Top with ricotta mixture and squeeze fresh lemon on to serve.
EGGS – this dish can be bulked up with poached eggs, which are an added protein if required.
Now, this is my favourite version of the brekkie stack but there are SO many wonderful recipes out there. One I love, but can’t lay claim to is the Veggie & Egg Tower of Power, created by My New Roots. Make sure you check out the blog post that accompanies the recipe for some of the many benefits of adding eggs into your diet.
Veggie & Egg Tower of Power. Photo: My New Roots
1 giant sweet potato (750g / 26 oz.)
200 grams / 7 oz. cherry tomatoes
4 generous fistfuls of baby spinach (approx. 150 grams / 5 oz.)
2 medium red onions
4 free-range, organic eggs
1 Tbsp. vinegar
ghee or coconut oil
extra virgin olive oil (optional)
sea salt & pepper
1. Start by caramelizing the onions. Peel and slice the onions into rounds. Heat some ghee or oil in a skillet, add onions and a pinch of salt. Stir occasionally (not too often, or they will not brown) until dark, soft and sweet – approx. 30-45 minutes. Do not wash pan after use.
2. Preheat oven to 400 °F/200 °C. Slice sweet potatoes across their width into ¼”/6 mm round discs. Coat with a little ghee or oil, place in a single layer on 2 baking sheets, leaving one sheet with a little space for the tomatoes. Wash and slice tomatoes in half. Place on one baking sheet with sweet potatoes, and roast in the oven for 20 minutes or so, until everything is soft. Keep in the oven until ready to serve.
3. Once the onions, sweet potatoes and tomatoes have all finished cooking, put a shallow saucepan of water on to boil, stir in 1 tablespoon of vinegar.
4. Wash spinach, but do not spin dry, as the water will serve to steam the leaves while cooking. Add spinach to the onion pan on low heat and stir occasionally until wilted (3-4 minutes).
5. While the spinach is wilting, poach the egg (see instructions above).
6. While the eggs are poaching, assemble the plate: place 6-7 slices of roasted sweet potato on the bottom, followed by the wilted spinach and caramelized onions. Scatter the roasted tomatoes around the base with a drizzle of good olive oil. Place the poached egg on top of the stack, sprinkle with chili flakes if desired, and a generous grind of sea salt and black pepper. Serve immediately.