Blog & Recipes
How To Stay Well In Winter...
July 7, 2020
Looking After Yourself in Times of Uncertainty...
A home video for Old Road Estate...
April 26, 2020
The Importance of Self-Care & Filling Your Cup...
February 20, 2020
Bliss Ball Slice
January 20, 2020
Tuna Rice Bake
Breastfeeding Louie…from overfeeding to weaning.
December 11, 2019
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
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