Breakfast – the most important meal of the day. Everyone knows this saying don’t they, and whilst not everyone agrees with it breakfast is a meal that is certainly never skipped in this house. I don’t know about you, but I find we’re all just hungry in the morning and certainly the kids and I are pretty grumpy if we don’t eat pretty soon after getting up!
To me having a good breakfast inside you before starting the day is hugely important and that’s why I’m pleased to support Warburtons and The BHF, who have teamed up to help to educate the nation on the importance of maintaining a healthy balanced diet, which includes essential starchy carbohydrates such as bread, in order to maintain a healthy heart.
We were sent a Big Red Breakfast hamper and given the challenge of coming up with a healthy breakfast from what it contained.
It being the weekend and with lots of kids activities planned we struggled a bit to fit in a full breakfast before Master C’s football session, so instead we turned it into a two stage affair with a first simple breakfast of toast and then a bigger brunch after football.
I decided to make a baked eggs on salsa and here’s how I did it.
- Four medium eggs
- One pot of salsa
- Ricotta cheese
- Warburton wholemeal bread
- One Avocado
Pre-heat the oven to 200 degrees C.
Empty the tub of salsa into an ovenproof dish and spread over the base evenly.
Make four wells in the salsa and put a spoon of ricotta cheese into each one.
Break an egg into each of the wells, on top of the ricotta.
Grate the cheddar and parmesan (as much as you like) and spread over the top of the dish.
Bake in the oven for 15 – 20 minutes, based on your preference as to how runny you want the eggs to be.
Serve with hot buttered wholemeal toast and sliced avocado.
Disclaimer: We were sent a Warburtons Red Breakfast Hamper for this blog post.