Here’s a useful recipe for people who tend to leave the house before they have breakfast. I use it because I like to go to the gym before eating and I need a good breakfast for afterwards.
This needs to be done the night before. It can be stored in the refrigerator and pulled out in the morning.
You will need an oven-safe container with about 1.5 cups capacity and a lid that will stay on in your bag. I use a glass container from Moore Wilson’s, or you could buy something like this, or even just use a shallow glass jar with a lid.
First, turn your oven to 200 degrees Celsius. Put your container inside the oven to heat up – this is important, as the edges need to cook quickly or you will have raw egg at the bottom and burned egg on top. In a medium-sized bowl, beat together one large egg, salt, and pepper. Grate a small potato (a potato that fits easily into your palm) and add it to the bowl. Dice a medium-sized tomato or onion and add this as well. Crumble in some feta cheese or add a handful of nuts for extra protein. Stir to combine. When the container is truly hot (at least 10 minutes), pull it out of the oven (using oven mitts!) and tip your egg-potato-vegetable mix in. It should sizzle. Return the container to the oven and turn the temperature down to 180 degrees Celsius. After about an hour or when the outsides of the egg are dark brown, remove the container and turn off the oven. Let it cool, then put the lid on and store it in the fridge. The next day, when you’re packing your lunch, include the container and a piece of fruit for your breakfast.
While this recipe takes a while to cook, it’s very easy and fast to prepare. I like it because you get a lot of protein and two serves of vegetables for breakfast, which is a fantastic start to the day. It also tastes amazing. Adding tomato creates a flavour that reminds me of luxurious hash browns with tomato sauce, whereas onion is a bit sweeter.