#LittleTwists Eggs Benedict with avocado on rye

As I mentioned in a previous post, I’m working with Sainsbury on the Little Twists campaign to share with you some ways to mix-up midweek meals and also how small changes can make a big healthy difference.


Now, I don’t know about you but I LOVE Eggs Benedict, not only is it the perfect lazy Sunday brunch but it’s also a great lunch option. I’m not a huge fan of bacon or english muffins so my little twist on this dish removes those two options and substitutes rye bread and avocado instead. Plus, I’m obsessed with rye bread at the moment, especially after my little foray to Copenhagen. Seriously, if you’re a big bacon fan, don’t roll your eyes and close this down, it’s REALLY nice with the avocado and rye *promise*.

So for Eggs Benedict with Avocado on Rye you will need… (serves 4)

  • 4 organic, free range eggs (I prefer duck eggs for this as it’s more luxurious)
  • 4 slices of rye bread (you can make it or you can cheat like me and buy it)
  • 2 avocados, stones, peeled and sliced
  • 4 tablespoons of Hollandaise sauce

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Cage Free Eggs & A Roasted Chilli Frittata

Those who know me, know I have an “issue” with eggs. I can taste a cheap egg a mile away. I only eat eggs that are from chickens who are allowed to roam free. It’s not just an ethical thing but a taste thing too. You know when you’re eating cheap eggs, they’re – quite frankly – disgusting.

And its not just the eggs you buy off the shelf that you need to consider either. Its also the eggs that are used in ingredients. Sainsbury went cage free in 2012 meaning that all eggs used in their ingredients or in their cafe are cage free. Great, right?

Take a peek at this great little video from Sainsbury and then scroll down for THE best Frittata recipe…



This is a Jamie Oliver recipe and one of my go to’s…


• 4 chillies — a mixture of green, red and yellow

• 1 red or green pepper

• 1 tbsp red wine vinegar

• Olive oil

• 6 sprigs flat-leaf parsley, leaves picked, stalks finely chopped

• A knob of butter

• 5 eggs

• A handful of grated parmesan

• 1 garlic clove, finely chopped

• 100g goat’s cheese or feta

1. Preheat your oven to full whack. Prick each of your chillies and pepper with a small sharp knife then blacken over a gas flame, in a dry griddle pan or under a grill. Once they’re nicely charred, pop them in a bowl and cover with clingfilm. After 10 minutes, remove the skin, stalks and seeds, then delicately tear lengthways into thin strips. Put these back in the bowl and marinate in red wine vinegar, a lug of olive oil and the parsley stalks.

2. Heat olive oil and some butter in a small ovenproof frying pan, then add half of your marinated chillies and the garlic. Meanwhile, beat the eggs in a bowl with some grated parmesan and a good pinch of salt and pepper. Put a few of your parsley leaves to one side, then finely chop the rest and add them to the eggs.

3. Pour the eggs into the pan then crumble in half of the goat’s cheese. Move the pan around a bit to spread everything around. When the egg is just starting to set, crumble most of the remaining goat’s cheese over, then pop the frittata in a hot oven for 5 minutes or until it doubles in size. Some people cook their frittatas all the way through, but I prefer mine only just done. Once it’s out of the oven, delicately drape the rest of your marinated chilli strips over the top, crumble over the last few bits of goat’s cheese, then drizzle over a little of the chilli marinade. Sprinkle with the reserved parsley and serve with something fresh and lovely, like a rocket, lemon and parmesan salad.

Enjoy x

1 Minute Poached Egg


Well, I still have no kitchen! It’s not so bad actually, we have an electric wok, a microwave, a toaster and a george foreman grill so whilst coming up with healthy recipes is a challenge but totally do-able. In fact, after 4 weeks we’ve yet to resort to a micro ready meal {#impressed}.

Since it was a bank holiday on Monday, I fancied a bit of a simple, yet comforting breakfast that was QUICK (bank holiday’s are for tea, toast and magazines in bed if you ask me!) – only one thing could match that description – poached egg on toast!

But since we don’t have a hob, I had to turn to my humble microwave to sort it out – I know there are a lot of people who think the microwave is the devil (and before moving, I barely used one) but I’ve been doing my own research and found some interesting results – but that’s for another post.

Anyway, this is a very simple, 1 minute poached egg recipe – perfect if you’re in a rush or if you don’t fancy the fuss that poached egg usually brings (or if you’re like me and can never seem to make it work!).

What you need:
1 egg
A microwavable mug (< seriously, you don’t want one that will crack!)
A slotted spoon

The you simply fill a mug half way up, add salt and vinegar, crack your egg, gently pierce the yolk and pop in the microwave for a minute! Remove the egg with a slotted spoon, making sure the water is drained off and serve on warm, buttery toast.

DONE! The perfect busy girl breakfast.

Sugar Free & Healthy: Two Breakfasts To Enjoy On The Go…

I think one of the biggest problems people face when it comes to eating breakfast is time!

If your mornings are packed with trying to get the kids out of the door, or getting to work before 7am then you’re not really going to want to faff about with breakfast. Busy people tend to lean towards cereal and cereal bars when it comes to eating in the morning because it’s easy and portable. But in reality it’s just sugar.

David Gillespie who wrote Sweet Poison said: Sugar avoidance can eliminate whole food groups, not just chocolate and ice-cream. Take a walk down the breakfast cereal aisle and you will be struggling to find a single product that doesn’t have significant amounts of sugar.
Breakfast can be an enormous source of sugar in a ‘healthy’ diet.

Did you know that eating heart foundation approved cereal (i.e Kellogg’s Just Right) and a glass of apple juice for breakfast will add up to almost alb of sugar over a week.

So if you’re trying to be healthy then cereal really isn’t the way to roll. But don’t fear here are two great breakfast recipes that you can make the night (or 3) before and are easy to take with you…

Overnight Oats

 photo 2

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