Leigh’s 15 min breakfast

My gorgeous husband is the better breakfast cook in our house. He’s been cooking this easy 15 min breakfast a bit lately so he offered to write a ‘guest post’ for the website and show people how quick and easy it really can be. Can you set aside time for a 15 min breakfast?  Enjoy! Annabel x

How to make a 15 min breakfast

Have you every tried to eat 5-9 ‘serves’ of vegetables a day? A serve is 75g , which is a cup of leafy vegs or ½ cup of dense veges.
Imagine chomping though 7 cups of Kale. I’ve never seen Kale vomit, (well close too it when I challenged Alex to eat a plate of salad) but I can imagine it would be pretty green!

Being now well indoctrinated into Annabel’s über healthy lifestyle, I find I hanker for a good vege salad at least once a day. Now Annabel was making me these terrific frozen banana smoothie bowls for breakfast, but they are kind of high in natural sugars: something we are trying to reduce. So recently I’ve started experimenting with fried vege/salad egg mash. To prove to you this can be done in ‘I’m in a rush’ amount of time, I timed the process from opening the fridge door to eating.
Btw. There was no cheaty cheaty, by looking what I had first and making a plan, this was literally, open the fridge and go for, unplanned man style.

This is our vege/salad drawer. Yes, it has skanky bits at the back. I pull out random stuff. I chop a small handful of cauliflower, a big handful of kale, half a small red onion, a little parsnippy thing (editor’s note: radish!). I use Annabel’s fancy shredding grater to shred some pumpkin. There’s also some spinach leaves and sprouts in there.

Vegetables can be a bit bitter, so throw in decent pinch of sea salt and toss it around. After this ‘way below Leigh’s standard’ photo was taken, I also grate in some purple cabbage.

Into a non stick frying pan – I throw everything except the spinach into a non stick frying pan on high with some macadamia oil (we buy it in 20l drums which last about a year) and some BBQ amino sauce. While that starts cooking, I clean up the veges back into the fridge.
Normally, I would add cherry tomatoes cut in half, as this dish really needs the acidity from the tomatoes, but we didn’t have any, so I added some balsamic vinegar instead.

Turn the heat down, or the Aminos will burn and become bitter and crack in four eggs. Mmmmm..Fry away for a couple of minutes and artistically flip it over in the pan for another 30 seconds. Finish of however you like you eggs done.

I’ve topped this with Annabel’s latest invention: fake parmesan! If you want to be naughty, squeeze with some Kewpie (Japanese Mayonaise).
May not look pretty, but its quick, tastes great, and will keep you going till lunch!