Have you ever got something out of the freezer, let it defrost and then realise you don’t need it for whatever reason?
I did this last week with two salmon fillets and so I decided to create a new recipe that would allow me to eat them for breakfast instead. The result is this delicious, easy and very practical breakfast bake. I had an insanely early start last week, travelling up to Preston on the 5:30am train from Euston (which required a 4:40am taxi!). This bake saved me from having to make do with a panini or instant porridge pot from the Virgin train cafe.
With the good omega-3 fats, a serious amount of protein and the fibre from the vegetables, this is a superb #happysugarhabit breakfast that is mega tasty, easily transported and will keep hunger at bay about 10x better than a bowl of Shreddies!
It will set you up in the morning with a tasty savoury flavour and get your body burning fat and protein over a sustained period of time rather than an insulin-spiking quick release carbohydrate or sugary breakfast likely to have you starving for lunch…or even worse, craving sugary things at 11am! Another recipe similar to this is the feta & leek breakfast casserole.
I’ve tried to write the recipe instructions in a way that helps you cook this in the quickest time possible – telling you what to do and when, to ensure you’re as time efficient as possible. This is just me being process geeky (I used to be a process consultant) but it’s to help you when that ‘I haven’t got time’ excuse starts to come up.
If you find it helpful to follow such detailed instructions and cooking times then please leave a comment below and I will try to write more recipes with specific instructions of this nature. I will also time them accurately so I can add how long each will take (& if you can have a shower/feed the kids in the middle somewhere!).
So here’s the recipe….enjoy!
Salmon & leek breakfast bake
Makes 5-6 portions
- 8 eggs
- 2 salmon fillets
- 1 small-med leek, 1 cm sliced
- 1 small courgette, grated
- 2 tbls cottage cheese (optional)
- 2 tbls milk (again use almond if you want to be dairy free)
- 2 tsp dried parsley
- Squeeze of fresh lemon juice
- 1 knob butter
Heat the grill to medium, line a tray with foil and add the salmon fillets, seasoning with salt & pepper & a squeeze of lemon juice. Grill until cooked through (3-4 minutes on each side).
In the meantime, heat the butter in a pan at low-medium heat whilst you chop the vegetables. Add the leeks and courgette and slowly fry to soften for 5-10mins, stirring occasionally whilst you do the other bits.
Grease a baking dish with butter.
Remove the cooked salmon from the grill and turn the grill off. Put the oven on at 180C to preheat. Remove the skin from the salmon and roughly break up/chop.
Meanwhile, whisk the eggs, parsley, milk & cottage cheese together in a large bowl. By now your vegetables should have softened.
Drain the leeks and courgettes. Add the drained leeks, courgette and chopped salmon to your egg mix. Combine well & season with extra salt & pepper to taste. Pour into the greased dish, scatter with a little more dried parsley.
Bake in the oven for 40mins until cooked through (test with a knife in the middle). If it doubt, give it another 5 minutes.
Serve with a side of your choice e.g. spinach or avocado goes well. Alternatively just wrap portions in foil and use for breakfast/lunch/dinner on the hoof when you know you won’t have time to eat properly.
Can you see yourself eating salmon for breakfast and enjoying it? Are time saving process instructions helpful to you? Would love to know so please leave a comment below or ask me a question
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