Valentine's Day Breakfast Ideas!
Fail proof breaky ideas for Feb 14!'
These delicious recipes come straight out of our new recipe book THE BOD Fuel.
When we think of Valentine's Day, we think of homemade. Time and effort are some of the most valuable things you can give to a loved one, and there's no sweeter gesture than breaky in bed!
Want some more meal ideas for the special day? Or to curate the perfect three course meal? Get THE BOD Fuel in digital and download it instantly here.
Zucchini & Feta Fritters
PREP + COOK TIME: 30 MINUTES | SERVES: 4
- 2 medium carrots (240g)
- ¼ teaspoon fine Himalayan salt
- ½ teaspoon ground cumin
- 2 green onions, sliced thinly
- 100g feta, crumbled
- ¾ cup (120g) wholemeal plain flour (see Tip)
- 3 eggs, beaten lightly
- 1½ tablespoons extra virgin olive oil
- 4 eggs, extra
- 2 tablespoons fresh mint leaves
- Grate zucchini and carrot coarsely. Squeeze excess liquid from the vegetables in small amounts, using your hands. Press vegetables firmly between sheets of paper towel until very dry. Combine vegetables with salt, cumin, half the green onion, the feta and flour in a medium bowl; season with freshly ground black pepper. Stir in beaten eggs until combined. Shape ¼ cupfuls of mixture into fritters.
- Heat half the oil in a large non-stick frying pan over medium heat. Cook fritters, in batches, for 2 minutes on each side or until browned and cooked through. Drain on paper towel. Repeat with remaining oil and zucchini mixture. Keep fritters warm.
- Place the same pan over medium heat. Crack the extra eggs into the pan; cook eggs gently or until whites are firm and yolks are cooked to your liking. (If you prefer a set yolk, carefully turn eggs over and cook until just set.)
- Serve fritters topped with fried eggs, remaining green onion, mint leaves and freshly ground black pepper.
Fritters make a great work lunch, packed into wholemeal pita bread pockets with lots of salad greens and a squeeze of lemon. Make them the night before (or up to 2 days ahead); reheat in a sandwich press or microwave. Freeze fritters, stacked between freezer paper, in containers for up to 1 month.
MACRO BREAKDOWN per serve
Sweet Potato & Avocado Toasts
PREP + COOK TIME: 15 MINUTES | SERVES: 2
- 1 medium orange sweet potato (400g)
- 4 eggs
- 1 cup (120g) frozen peas
- 1 medium avocado (250g)
- 2 tablespoons lemon juice
- 60g crumbled goat’s cheese
- ¼ cup fresh mint leaves
- lemon wedges, to serve
- 3 medium zucchini (360g)
- Wash sweet potato. Trim long sides, reserving trimmings for another use (such as for soup). Cut lengthways into four 6mm-thick slices.
- Cook ‘toasts’ in a heated sandwich press between sheets of baking paper for 10 minutes or until golden on both sides (or when chargrill marks appear, if your sandwich press is ridged).
- Meanwhile, place eggs in a saucepan of cold salted water; bring to the boil, then boil for 4 minutes for soft-boiled or until cooked to your liking. Remove with a slotted spoon; cool under cold running water; peel.
- Place peas in a heatproof bowl; cover with boiling water. Stand for 2 minutes; drain. Coarsely mash peas, avocado and lemon juice.
- Spread pea mixture on sweet potato toasts. Top with halved eggs, crumbled goat’s cheese and mint leaves; season with pepper. Serve with lemon wedges.
MACRO BREAKDOWN per serve