Three High‑Protein Breakfasts

Scrambled Eggs

1. 1

   Crack two eggs into a bowl, add a pinch of salt and one tablespoon of water, whisk until frothy. Heat a pan over medium, spray lightly, pour in the egg mixture and scramble until cooked. Toast two slices of bread, add 30‑50 g of ham and sliced button mushrooms in an air fryer or pan until heated. Serve the scrambled eggs over the toast with a side salad of spinach, cucumber, pickles, and watermelon, topped with grated cheese and optional garlic paste.

Carrot Cake EWO

2. 2

   Cook 30 g rolled oats with 300 ml boiling water until thick. Reduce heat to low, add 200 g egg whites, whisk until frothy, then increase to medium and whisk until thickened. Stir in less than 0.125 tsp stevia, 0.5 tsp vanilla paste, 0.75 tsp cinnamon, tiny sprinkles of ground clove, nutmeg, ginger, coriander, a crack of black pepper, 60 g grated carrot, and 10 g sultanas. Transfer to a container, top with 80 g ricotta, a pinch of stevia, a small squeeze of lemon, and a wedge of laughing cow. Refrigerate overnight and serve cold.

Savoury Yoghurt Bowl

3. 3

   In a bowl combine 250 g thick yoghurt, 10‑15 g feta, 0.5 tsp garlic paste, a good crack of black pepper, a squeeze of lemon, and fresh dill. Mix well. Arrange sliced blood orange on top, sprinkle additional feta, and place a fresh poached egg. Serve with toasted bread if desired.