Joe Wicks Feel Good Food: the McLeanie breakfast hash
This breakfast dish is quick, easy, and guaranteed to keep you full until lunchtime.
30g midget trees (tenderstem broccoli), thinly sliced
½ tbsp coconut oil
1 large potato, peeled, cooked and roughly chopped (about 200g)
1 clove garlic, crushed
4 spring onions, finely sliced
¼ courgette, coarsely grated
Large handful of baby spinach leaves, chopped
Salt and pepper
3–4 thick slices of lean
Deli-style ham, roughly chopped (about 180g)
2 tbsp parsley, finely chopped
2 medium eggs
1 tbsp toasted pine nuts, to scatter (optional)
1. Simmer the broccoli in a small saucepan of boiling water for 2 minutes. Drain and roughly chop.
2. Melt the oil in a wide non-stick frying pan and add the potato, garlic, spring onions and courgette. Stir and cook for 5–6 minutes over a high heat.
3. Stir in the spinach and cook for a further 2 minutes, or until just wilted.
4. Season the mixture and stir in the chopped ham, broccoli and parsley.
5. Make two dips in the hash and crack an egg into each one. Put a lid on the pan and cook until the egg is just set or cooked to your liking. Season and serve scattered
with the toasted pine nuts, if using.
Recipe courtesy of Maja Smend, taken from The Fat Loss Plan by Joe Wicks