'Go to work on an egg' was an old advertising campaign, which went well until Edwina Currie got involved ... but that's another story! I'm just saying what I think - and yes, love them or hate them eggs can be so versatile. Of course there are those who are allergic to eggs. One of our grandchildren cannot eat eggs, where another one tucks into scrambled eggs quite happily. So if eggs are not your scene that’s cool. There are many other good foods available.
However, if eggs are your thing why not start the day with a lightly boiled egg?
You can find out more at: http://egginfo.co.uk/egg-nutrition
The egg info site has this recipe you may like:
Ingredients for Two
sliced ½ aubergine
sliced 1 courgette
sliced ½ yellow pepper
sliced ½ red pepper
cut into wedges ½ bulb of fennel
Sliced 1 small onion
1 tablespoon/15 ml olive oil
1 garlic clove, crushed
A few sprigs of rosemary
A handful of black olives
2 large British Lion eggs
Pre-heat the oven to 200 C/ 400 F/ Gas mark 6.
Place all the vegetables in an oven-proof dish. Drizzle over the olive oil, add the garlic and rosemary, then toss lightly so that the vegetables are well coated in the oil.
Roast in the oven for about 20 minutes until the vegetables are just tender.
Mix in the black olives. Make two wells in the middle of the vegetables. Crack an egg into each indentation. Bake for a further 8 – 10 minutes or until the eggs are set. (Serve with crusty Bread) ? Err not for me and not if you are LCHF lifestyle?
Cooking Time: 30 mins
Nutritional analysis per portion: 188 Calories; 10g protein; 12.6g fat; 2.6g saturated fat; 9g carbohydrate; 8g total sugars; 4g fibre; 0.9g salt
"Tip! This high-protein dish is an excellent way of getting at least 2 of an athlete’s 5 a day fruit and vegetables. It is rich in vitamins A, C and E, important antioxidants that promote recovery after exercise and improve immune functioning, while the eggs supply body-building protein, iron and vitamin D"
I like to share good recipes but the original can be seen here.
All the best Jan