A few cooked breakfast ideas below.
From the BBC food website, tried and tested. Looks quite complicated but really isn't, and is worth the effort. Great with poached eggs and spinach as 'Eggs Florentine'
3 tbsp white wine vinegar
1 dried bay leaf
2 eggs, yolks only
salt and pepper to taste
1. Put the vinegar in a small pan with the peppercorns and bay leaf. Reduce the vinegar over a high heat until there is only 1 tbsp left. Strain the peppercorns and the bay leaf from this reduction.
2. Put the egg yolks in a food processor with the vinegar reduction.
3. Gently melt the butter so that the butter solids fall to the bottom of the saucepan.
4. Turn the food processor on and slowly pour the butter on to the egg yolks with the motor still running. The sauce will start to thicken. When only the butter solids are left, stop.
5. If the sauce is too thick, add a little hot water. Season to taste with salt and pepper and a little lemon juice.
Whole recipe works out around 0.6g carbs.
Or 'Mexican Eggs' as it's known in my house!
2 tbsp olive oil
1/2 medium onion, finely sliced
1 red chilli, deseeded and finely chopped
1 clove garlic. crushed
1tsp dried oregano
1 400g tin tomatoes
1 Roasted Red Pepper (Can be from a jar, I roast my own)
4 tbsp finely chopped coriander
1. Add oil to a frying pan and gently saute onion, chilli, garlic and oregano, until onion is soft.
2. Add the tomatoes and roasted red peppers and heat through for a few minutes until bubbling. Add water if it seems thick.
3. Make 4 'wells' in the mixture and add an egg to each one. Place under a hot grill, or into a medium oven until eggs are cooked through.
4. Serve and garnish with fresh coriander.
Serves 4, approx 6g Carbs per serving.