Hi Protein Brekky Plate
There's no reason breakfast can't be this easy. Open a tin, soft-boil a couple of eggs, fry off some mushrooms, and build a plate that's as good for a slow Sunday as it is for a weekday before work. The lemon yoghurt dressing ties it all together and doubles as a dip if you've got extra veg lying around.
Ingredients
- 1 tin East Coast Tuna Co Tuna in Springwater (or your favourite flavour)
- 2 eggs, soft boiled
- Sliced mushrooms, fried in a little butter
- Rocket
- Sliced tomato
- Pumpkin seeds
- Wholegrain bread
Lemon yoghurt dressing
- 1 cup Greek yoghurt
- Juice of half a lemon
- Pinch of salt
Method
- Bring a small pot of water to the boil. Gently lower in the eggs and cook for 7 minutes.
- Remove the eggs and transfer straight into an ice bath for 3 minutes, then peel and halve.
- While the eggs cook, fry the sliced mushrooms in a little butter until golden.
- Make the dressing by combining the Greek yoghurt, lemon juice and a pinch of salt.
- Toast the wholegrain bread.
- Drain the tin of East Coast Tuna Co tuna and arrange it on a plate with the soft-boiled eggs, fried mushrooms, rocket, tomato and pumpkin seeds.
- Serve with the lemon yoghurt dressing on the side and the toast for scooping.
