Poached egg on a bed of spinach, feta and bacon

After all the excitement and over-indulgence of Valentine’s day and chocolate for breakfast, I had to return to the straight and narrow this morning- no carbs, some veggies and lots of protein.  I did spoil myself with some crispy bacon bits though, but it can be left out for a healthier, vegetarian option.  It makes for a filling, but light breakfast and a great start to the weekend!  And of course, it offers a great lining for the wine tastings that are to follow….

This recipe gives 2 portions:

2 large, free range eggs

15 white spirit vinager

6-8 spinach leafs, finely chopped

60 grams bacon bits

1/4 wheel feta

Heat a dash of olive oil in a large pan, and add the shredded spinach. Let the spinach wilt (it might be necessary to add a dash of water) and set aside. In the same pan, fry the bacon bits until crispy.

Bring a medium pot of water to boil with the tablespoon of vinegar. Gently break the egg into a teacup and “pour” into the boiling water. For a medium soft egg (pictured above), boil for precisely 3 minutes with the lid on. If you want it a bit harder, boil for 3 and a half minutes. Remove with a slotted spoon. Arrange the spinach in a plate, cover with feta and bacon and place the egg on top. A healthy, very low carb, high protein breakfast that can be prepared in 10 minutes!

Spinach, bacon and feta quiche with a savoury shortbread crust

This is one of my favourites to make-another blank canvas recipe!  You can make any filling of your choice and add ingredients to your liking.  You can of course easily go completely vegetarian and only use veggies.

It took me forever to learn how to make a decent quiche. The trickiest part for me was the crust. This crust recipe is a savoury shortbread recipe, and was actually designed to make tiny shortbread biscuits that can be served with any topping of your choice as a delicious canapé. If you have leftover crust, roll it into a sausage, slice it into slices and bake at 180 degrees Celsius for 15-20 min, top with a dollop of cream cheese and nibble on it whilst waiting for the quiche.

For the crust:

1 1/2 cup cake flour

80 grams butter, cubed

100 gram cheese (I used a halal white Gouda that doesn’t contain any animal rennet)

a pinch of salt

Add the flour to a mixing bowl (no need to sift) together with a pinch of salt. Now add the butter, and gently work the butter into the flour until the flour resembles course crumbs or cous cous. Now add your cheese. Using your fingers and hands, work the cheese into the flour until it al comes together into a dough. This should take about 5-10 minutes.  The dough will still be crumbly but you should be able to handle it, and press it down into a greased standard pie dish.

For the filling:

1 tablespoon olive oil

250 grams washed, chopped fresh spinach

1 brown onion, chopped

100 grams diced bacon

50-80 grams feta

Freshly ground black pepper to taste

4 large eggs

3/4 cup greek yoghurt

Preheat your oven to 180 degrees Celsuis. Heat the olive oil over moderate heat in a pan on the stove. Add the onion and sauté for 5-8 minutes, add the bacon and fry for a further 5 minutes.  Now add the spinach and stir fry until wilted. Add black pepper to taste. Remove from the heat, and allow to cool before adding the feta. Whisk the eggs and yoghurt together in a separate container. Once the spinach mixture has cooled down, place it in your prepared pie dish, cover with the egg mixture, gently mix with the spinach without damaging the crust, and cover with 50 grams of cheese of your choice if you should prefer.  Bake for 40 minutes at 180 degrees Celsius (a knife should come out clean of you pierce the quiche), and allow to rest for 5-10 minutes before serving (it will continue setting as it cools). Serve with a fresh green salad and enjoy!