Avocado Toast with Eggs, Spinach, and Tomatoes Recipe on twopeasandtheirpod.com This easy and healthy recipe is great for breakfast, lunch, dinner, or snack time

Avocado Toast with Eggs, Spinach, and Tomatoes Recipe on twopeasandtheirpod.com This easy and healthy recipe is great for breakfast, lunch, dinner, or snack time

This is the ultimate breakfast, though we’d happily eat it at any time of day. To keep your morning as chilled as possible, get your oven to do all the hard work for you. Place everything in your largest dish, bung in the oven – et voilà! In a matter of minutes (13, to be exact), a delicious meal awaits. For the avo fans among you, chop up some avocado and add on top when it’s cooked.

This is the ultimate breakfast, though we’d happily eat it at any time of day. To keep your morning as chilled as possible, get your oven to do all the hard work for you. Place everything in your largest dish, bung in the oven – et voilà! In a matter of minutes (13, to be exact), a delicious meal awaits. For the avo fans among you, chop up some avocado and add on top when it’s cooked.

Herby quinoa, feta & pomegranate salad - absolutely delicious (but hold off on the last lemon until you've done a taste test!)

Herby quinoa, feta & pomegranate salad - absolutely delicious (but hold off on the last lemon until you've done a taste test!)

We love pasture reared eggs for breakfast, lunch and supper and this satisfying dish also makes a favourite weekend brunch. It comes together in no time at all, leaving you plenty of time to potter around, read the papers, and relax. The fiery rich red sauce with the cool and creamy smashed avocado is a delicious combo. From our bestselling second cookbook Good + Simple, and as seen in Eating Well with Hemsley + Hemsley, Mondays at 8pm on Channel 4 - starting 2016, May 9.

We love pasture reared eggs for breakfast, lunch and supper and this satisfying dish also makes a favourite weekend brunch. It comes together in no time at all, leaving you plenty of time to potter around, read the papers, and relax. The fiery rich red sauce with the cool and creamy smashed avocado is a delicious combo. From our bestselling second cookbook Good + Simple, and as seen in Eating Well with Hemsley + Hemsley, Mondays at 8pm on Channel 4 - starting 2016, May 9.

Tricolour Cous Cous Salad. Serves 4: - 200g Cous cous (dry weight), cooked. - 250g Cherry Tomatoes, halved. - 2 Avocados, peeled, stoned, chopped. - 150g Ball Mozzarella, torn into chunks. - Handful of rocket and/or spinach leaves. To dress: 1 tbsp Pesto, Juice of half a lemon, Good drizzle olive oil. Top with basil and black pepper. For a main course, serve with warm wholemeal pitta breads and some homemade hummous (chickpeas + garlic + lemon juice = easy peasey hoummous).

Tricolour Cous Cous Salad. Serves 4: - 200g Cous cous (dry weight), cooked. - 250g Cherry Tomatoes, halved. - 2 Avocados, peeled, stoned, chopped. - 150g Ball Mozzarella, torn into chunks. - Handful of rocket and/or spinach leaves. To dress: 1 tbsp Pesto, Juice of half a lemon, Good drizzle olive oil. Top with basil and black pepper. For a main course, serve with warm wholemeal pitta breads and some homemade hummous (chickpeas + garlic + lemon juice = easy peasey hoummous).

Baked eggs – lots of ways, Jamie Oliver's take on baked eggs. Spinach and ham, tomato and basil, smoked salmon and chives, and truffle mushroom. Can't wait to try them all!

Baked eggs – lots of ways, Jamie Oliver's take on baked eggs. Spinach and ham, tomato and basil, smoked salmon and chives, and truffle mushroom. Can't wait to try them all!

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