My 30 (or more!) days challenges

Breakfast – Day 45

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On weekends I often try to make fancy (more or less!) and hearty breakfasts, as opposed to the quick on-the-go ones that I opt for on weekdays.

So the first thing I do is grate some Sorrento lemon zest, mix it with fromage frais and spread the mixture onto two wholewheat toasts. Then I top the toasts with smoked salmon, 2 soft scrambled eggs (adding some fromage frais to beaten eggs before scrambling) and diced feta cheese, sprinkling everything with fines herbes. The toasts are served with fresh spinach leaves, strawberries and caffè latte.

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Breakfast – Day 40

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Today’s breakfast is a salad, and a particularly huge one, consisting of all kinds of proteins you could imagine: eggs, feta cheese and smoked salmon, plus tomatoes, avocado and wild rocket!

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Breakfast – Day 36

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Another attempt on poaching eggs – this time in a microwave! It is meant to be really easy, you just crack an egg into a bowl filled with water and microwave it for a minute or two. However, in my case the cracked eggs go straight to the bottom of the bowl, while they are supposed to float!

Anyway, at the end they turn out ok, but still far from perfection. I have them with toasted rustic roll, spread with mashed avocado, chopped tomatoes and crumbled feta cheese.

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Breakfast – Day 31

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The 30 days of my breakfast challenge are already over, but I’m willing to continue, because I’ve got more ideas.

Today I am making an Azerbaijani village-style breakfast. Apparently, it’s a fascinating one, especially in the open air, with freshly baked bread and fresh home made dairy products. Not being a massive dairy fan, I never really appreciated it though. But now, while everyone in the world seems to be going dairy-free, I, on the other hand, am starting to reconcile with these products. That is why I’m making this today – with UK supermarket products obviously!

Pitta bread is not exactly similar to the Azeri tandir chorayi, but that’s the closest substitute I could find. Local butter, crème fraîche and honey are quite fit for the purpose, and, luckily enough, the traditional British clotted cream (also called Devon cream or Cornish cream) very closely resembles the Azeri qaymaq. Cheese-wise, I’m using Greek feta, it’s pretty ok as a substitute. And finally, there’s a glass of sweetened tea with lemon (I absolutely hate sugar in my tea, but for the sake of authenticity will have it this way!)

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Breakfast – Day 30

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I’ve had porridge for quite a few days now, and, honestly, feel a bit fed up with sweet breakfasts. They can be yummy (and sometimes healthy!) but the problem with them is that they don’t keep me full for very long – 3hrs maximum!

Today I’m really craving for something savoury, so I decide to make myself a breakfast panini. I take half loaf of ciabatta with olives and cut it in half horizontally. First I spread some mashed avocado with lemon juice on the bottom half. Then come the following ingredients in the following order: 2 slices of roast chicken breast, some wild rocket salad, 2 slices of tomato, a generous sprinkle of grated cheddar and finally the top half of the bread spread with mustard. Then I put the sandwich in the preheated panini press for a couple of minutes, until the cheese is melted, take it out and cut in half. Ready!

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Breakfast – Day 27

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I like having eggs for my late weekend breakfasts, so today I am making an omelette with mushrooms, tomato and cheese. I’m sure everyone knows how to make an omelette, but here is how I make mine: I beat two eggs with two tablespoons of milk, half tablespoon crème fraîche and some salt, pepper and fines herbes. I pour the mixture in a heated and oiled pan, then place some chopped boiled mushrooms, fresh cherry tomatoes and grated cheddar cheese on top of half of the egg surface and, when the eggs are finally set, I fold the omelette over the half and slide it off the pan into my plate. I still have some unused topping left, so I serve that on the side and have my omelette with a glass of drinking bio yogurt.

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Breakfast – Day 18

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It’s the second day in Brussels, and I’m having breakfast at the Thon hotel (that’s where I’m staying). As you can see, I decided to try pretty much everything! And everything tastes great!

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Breakfast – Day 15

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Today I somehow woke up 20 minutes earlier than usual, which means I have time to make myself a proper breakfast in Mediterranean style.

That includes two hard-boiled eggs, sliced red bell pepper, tomatoes and a baby cucumber (the first time I managed to find decent cucumber in London!), a selection of olives and two slices of saucisson with herbes, feta cheese and halloumi cheese each (I found out that these two cheeses are among the healthiest ones only after I bought them!). And also some toasts, orange slices and a cup of tea to complete the picture.

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Breakfast – Day 9

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I have a really challenging day ahead of me, so need a hearty breakfast to boost my energy and concentration.

Eggs are just perfect for this purpose, so I make two scrambled eggs, adding a tablespoon of half-fat crème fraîche to the whisked eggs just before pouring the mixture onto the pan.

I’m having the eggs with wheat-free multigrain bread, a slice of roast topside of beef, two slices of Port Salut cheese, some cherry tomatoes, a cup of black coffee and a banana-and-berries smoothie.

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