If you are at all like me, waking up in the morning is somewhat demanding. Repeatedly hitting snooze, leaving 20 minutes to shower, pick an outfit, find your shoes, bag, keys, wallet and send an email with a fictitious excuse for your tardiness. Doesn’t leave much time to gaze into the fridge, think imaginatively, and whip up a satisfying breakfast, does it? No, it bloody doesn’t. Therefore, as I do advocate that breakfast is ‘the most important meal of the day’ and I couldn’t stand another Pret porridge, or worse, Spinach and Egg pot – I found a way to tackle this.
Firstly, waking up 15 minutes earlier is doable. Secondly, if you keep week-day breakfasts simple and PLANNED you (i) eradicate the time it takes to think; (ii) expedite the process of cooking; and (iii) reduce your costs (you actually finish that loaf of bread!). In effect, you plan a week of any given breakfast e.g. a week of toasts before switching to the next week-day spread e.g. a week of salads etc. etc. On the weekend or when you are not at work, you can then liberate this routine with some pick n’ mix.
Therefore… to get the ball rolling let’s start with 1 weeks’ worth of TOAST spreads.
- Ricotta & Tomato Toast
- Banana & Tahini Peanut Butter
- Harissa Tuna & Egg
- Avocado & Dukkah
- Egg & Smoked Mackerel
- Ham & Cheese – (Coming in January)
- Chocolate & Halva – (Coming in January)
- Smoked Salmon & Crème Fraiche – (Coming in January)
- Cottage Cheese & Cucumber – (Coming in January)
- Almond Butter & Grapefruit – (Coming in January)
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