Easter eggs and hot-cross buns – there’s nothing that makes me feel more like a child then Easter mornings… (besides Christmas and my birthday of course😝).
I wondered what tasty decadent dessert to make for this day, and then tested over 6 different gluten free hot-cross bun recipes and another 2 nut and seed varieties – all of which resulted in hard rock buns🙄 (I promise once I figure this one out, it’s on the blog!)
So nope. No recipe for healthy hot-cross buns (this time), but perhaps a bit of relief from all the sugar? I decided to go for a mealtime that’s never failed me… breakfast of course. All hail my Easter egg breakfast. The simplest, tastiest and healthiest eggs you will probably eat all day – no chocolate included. You’re welcome! 😉
What I love about this meal is its absolute simplicity & versatility. This version includes a dash of turmeric , not only changing up the average omelette recipe, but giving this brekkie a real superfood health kick! Turmeric has proven to have both anti-inflammatory and antioxidant properties.
Total cost to make at home : +-R35.00*(Avo is seasonal).
2 | Free range eggs
60ml | Milk or milk substitute
1 tbs| Coconut flour
1 tsp | Turmeric
1 tsp | Parsley or any mixed herbs
1/2 tsp | coconut oil
Drizzle | balsamic dressing & pomegranate. *Substitute balsamic for freshly squeezed lime.
Fillings of choice | my favourites: Grilled tomato, Avo, mozzarella cheese, rocket, baby spinach, toasted pumpkin seeds
Whisk eggs, milk, herbs & spices together.
Add coconut flour and whisk until fully combined.
Add coconut oil to pan to avoid sticking.
Pour into egg pan and cook on medium heat with lid on so as to fully cook the egg. Flip if desired. This omelette is thicker then the normal omelette recipe.
Slide onto a plate and cover with fillings of choice.
Drizzle balsamic and pomegranate seeds over to create the perfect mix of acidity and sweetness!
Enjoy a healthy Easter breakfast, before the festivities begin 😁🐰