1-pot 10-minute SOS Veggie Breakfast

Save Our Stomachs! We are living on coffee and catnaps at the moment… it’s been 3 weeks now of the babies sleeping like newborns i.e. NOT A LOT AT NIGHT. When they do sleep, they take it in turns, so there’s pretty much always one baby on the go.

Time and energy for food prep is in short supply, so I’m falling back on some old favourites. This breakfast/lunch/saviour meal takes 10 minutes, all in. It is protein packed, healthy, hearty vegetarian fare. And it tastes so good.

One pot breakfast: maximum flavour, minimal washing up

Ingredients:

  • 1 clove garlic
  • 1 fresh chilli / generous teaspoon chilli flakes
  • 2 Cauldron sausages
  • 4 eggs
  • 8 Mushrooms
  • 1 avocado
  • 2 tortilla wraps
  • Cream cheese
  • Large handful grated Cheddar cheese – I just buy it pre grated at the moment. If you don’t, you will need to grate it on your own time.
  • Large handful fresh coriander
  • Sriracha sauce / whatever chilli sauce you are partial to

A note on Cauldron sausages: these are the best vege sausages on the U.K. market in my opinion. Whenever I try other brands I am generally a bit disappointed. If you prefer something else, by all means substitute it, but you are going off piste and I can’t promise it will work!

A note on proportions: you know how hungry you are; increase portion sizes accordingly. Twice the sausages is good if you have a large enough pan, or you could make fewer eggs if you’re that way inclined.

Method:

  • 12:00 Get out in ingredients and a big non-stick frying pan
  • 12:01 Slosh of olive oil in the pan, medium heat, add sausages, shake to coat them in oil. Note: these cook in 8 minutes, turning regularly.
  • 12:02 Mince the garlic, slice the chilli, add to the pan. Stir & shake.
  • 12:03 Chop the mushrooms. Chop the coriander.
  • 12:04 Sweep the sausages to one side of the pan. Add mushrooms to other side of pan and stir to coat in oil. Stir half the coriander into the mushrooms.
  • 12:05 Get out 2 plates and put a tortilla on each. Spread with cream cheese.
  • 12:06 Turn sausages, stir mushrooms, make room in the pan. Carefully crack in the eggs.
  • 12:07 Chop the avocado and scoop out half onto each tortilla
  • 12:08 Turn the sausages, gently stir mushrooms if you think they need it. Everything should be almost cooked; if not, consider turning up the heat for a minute
  • 12:09 Divide the contents of the pan between the two tortillas. Put the pan in the sink and make sure the stove is off
  • 12:10 Scatter on the grated cheese, the remaining coriander leaves, and a generous dash sriracha. Eat!

Do you have any trusty SOS meals you fall back on in times of crisis? Let me know in the comments – we can virtual comfort-eat together ๐Ÿ˜‰

Snacktastic: avocado toast

One of the joyous things about breastfeeding is the ravenous hunger that must be sated with tasty things, which taste all the better because your body is crying out for sugars and fats like it’s running a marathon (which, metabolically, it is!).

The only hunger I’ve felt like it before is post-scuba-dive hunger, where you’ve spent an hour underwater metabolising like crazy to keep warm but too distracted by all the fish and coral and beautiful dangerous things (hello shark! Hello anemones!) to notice, and then you heave yourself and your tank back onto the boat or beach, and peel off the heavy wetsuit, and dry off in the sun, and suddenly: starving. And everything tastes so good!

Anyway, multiply that by 50 and it’s comparable with breastfeeding hunger, in my experience.

And while often I just want to eat, like, several handfuls of chocolate biscuits, or half a tub of ice cream, or cereal bars spread thickly with Nutella–sometimes I have the wherewithal to make a healthy plate like this, which is so good in a different way, and actually sates the cravings for longer.

Note: this is only good if you can get ripe avocados.

Avocado, basil & chilli sourdough

This is the simplest thing in the world to assemble, but as I’m just getting started with recipe blogging I’m going to write the whole thing out. ๐Ÿ˜Š

Ingredients:

  • 1 avocado per person (half if barely hungry)
  • 2 slices of sourdough per avocado
  • 1 large handful cherry tomatoes, halved
  • Few fresh basil leaves (coriander if preferred), rolled then thinly sliced, to form ribbons
  • 1 dried chilli, finely chopped
  • Wedge of fresh lime
  • The nicest olive oil in your kitchen

Method

  • Toast the toast
  • Halve the avocados ๐Ÿฅ‘, slice within their halves then scoop out with a spoon. Use any remaining avocado as a spread first, then fan the slices on top.
  • Arrange tomatoes as desired
  • Scatter with chilli and basil
  • Drizzle with oil and lime juice
  • Season with flaky sea salt and cracked black pepper to taste