Simple, delicious and an oasis of green goodness. Treat your digestive system to a holiday with this abundant alkalising dish. This breakfast has been inspired by James Duigan’s visits to Australia, who says “Australia is the world capital of delicious breakfasts”
By James Duigan
2 garlic cloves, crushed
4 tenderstem broccoli florets
6 asparagus spears, chopped
3 handfuls of kale, chopped
1 courgette, sliced
Juice of 1/2 lemon
2–4 free-range eggs
1/2 avocado, chopped
Sea salt and freshly ground
Coconut oil, for frying
1. Heat a frying pan or skillet over a low heat and melt the coconut oil. Add the crushed garlic and cook for about 1 minute.
2. Stir in the broccoli, asparagus, kale and courgette. Squeeze the lemon juice into the pan and season with salt and pepper.
3. Whilst the green goodness is cooking, poach the eggs in a separate pan (use the freshest eggs you can find). Put a pan over a high heat and pour in enough water to come about halfway up the pan. Bring to a simmer and crack the eggs directly into the pan (if you want to be really careful you can crack them into a cup first, one at a time, and then tip them into the water). Poach for about 3–4 minutes until cooked to your liking.
4. Once the eggs are cooked, fill the bowls with the sautéed veg, scatter the avocado over, top with the poached eggs and season with salt and pepper. Feel smug that you’ve given yourself the best possible start to the day.
Always remember it’s great to start the day off with a dose of protein.
Recipe via James Duigan’s cookbook: Clean and Lean for Life published by Kyle Books
Photography by Kate Davis-Macleod and Clare Winfield