British open water pro, Jack Burnell shared one of his favourite high fuel breakfast recipes ahead of the opening leg of the FINA Marathon Swim World Series this weekend in Doha; a fresh take on scrambled eggs.
A big plate of scrambled eggs are a great way to fill up on vital energy ahead of a big race and my version brings a generous helping of kale, spinach and ricotta for added flavour.
As a breakfast option this is a great protein base for the day ahead, with the added benefits of over your daily intake for Vitamin K, this supports your bone health, and also Vitamin B12, for energy production.
Right time to get cooking…
Less than 10 ingredients is all that is required to create your very own plate full of fuel:
- 1 slice of rye bread
- 2 large eggs (free range bring an extra bit of tastiness)
- 1 tsp. ricotta cheese
- 1 handful of curly kale
- 1 handful of spinach
- ¼ red chilli
- 4-5 cherry toms
- Salt and pepper
- Grab yourself a medium sized sauce pan and get it on the hob, throw in 2 tbsp. of water and bring it up to a medium heat. Drop in the kale and let it cook for about a 1 minute or until it’s wilted. Add the spinach and remove from the heat, keep mixing until both have wilted down.
- Chop up the chilli and slice the tomatoes into halves ready for later.
- Next, into a mixing bowl go both eggs, sprinkle in a pinch of salt and pepper – give it a good whisk until well mixed.
- Time to cook the eggs - simply pour the mix into the pre-heated pan. Don’t stir continuously, just keep folding them over until fluffy chunks start to form. Toss in the chilli and tomatoes and keep the mixture moving.
- Remove the egg mixture from the heat and dollop in the ricotta, along with the kale and spinach, and gently mix it altogether.
- Final step, toast your slice of rye bread and then serve your scrambled egg mix on top.
- Enjoy (and thank me later)