Protein, folate and iodine rich breakfast - perfect for the baby-making years.
1 cup herbs, finely chopped (parsley and chives work well, but this is very versatile)
½ cup almond milk (or whatever milk you fancy – not coconut really)
2 tsp olive oil
2 slices of GF toast (or a nice sourdough)
Salt + pepper to taste
Vine tomatoes (or two roma tomatoes)
1 clove garlic, diced
Pop the tomatoes and garlic in a mixing bowl and drizzle one tsp of oil and mix well. Place them on a roasting pan in an oven at 180°C (350°F) for 12-15 minutes or until just cooked.
Crack the eggs into the same mixing bowl and season them, then pour in the milk and gently whisk. Sprinkle in the herbs.
Add the butter to a pan and pour in your herby egg mixture, then turn the heat down to a low simmer and gently stir the eggs.
Continue cooking until they are just how you like them. Serve on your toast with roasted vine tomatoes are just cooked.