Blog & Recipes
Chocolate Chunk Cookies (gluten- + egg-free)
October 10, 2019
Easy Oven-Baked Risotto
September 11, 2019
A Guide to Gut Health + a Salted Caramel Smoothie Recipe
August 28, 2019
Coconut + Peanut Butter Pudding...AKA the pudding that mum made.
August 2, 2019
Life with a Windy Baby Nine Months On...
May 23, 2019
Chocolate Banana + Date Cake ~ gluten- & dairy-free
March 8, 2019
Summer Plum & Almond Cake ~gluten- and dairy-free
February 16, 2019
Nutty Cranberry Chocolate Slice
December 19, 2018
Peanut Butter + Jelly Chia Pudding
November 17, 2018
Roast Vegetable + Quinoa Salad
November 15, 2018
Beef & Rosemary Burgers
July 1, 2015
Chocolate Mousse Tart
November 18, 2014
A craving for cheese, bread, potatoes & the pitter-patter of tiny feet...
March 9, 2016
October 28, 2014
This is the easiest, most delicious brunch. I spotted a post from Nadia Lim who inspired me to make this dish for Sunday brunch. I hope you enjoy it as much as I did!
It’s amazing how good vegetables taste for breakfast, especially when served with fresh eggs and salmon. YUMMO!
Asparagus, Smoked Salmon Scrambled Eggs – serves 2
1 bunch asparagus
1 Tbspn Extra Virgin Olive Oil
5 free-range, organic eggs
Handful fresh basil, roughly torn (optional)
Iodised coarse sea salt
Freshly ground black pepper
4 handfuls rocket
~200g of natural wood smoked salmon, separated into two chunks
Handful fresh coriander leaves
Juice of half a lemon
Boil the jug. Place the Asparagus in a dish and cover with boiling water for 3-4 minutes. Once bright green, remove and set aside.
Pile two handfuls of rocket onto each serving plates.
Heat the oil in a pan. Meanwhile whisk the eggs lightly in a small bowl with the salt, pepper and basil
Pour the eggs into the pan and cook until just scrambled.
Place half of the eggs on top of each plate of rocket. Top the rocket with the just cooked asparagus. Place the salmon on top of the Asparagus.
Top the salmon with the fresh coriander and lemon juice.
Gluten-free, Dairy-free, Nut-Free