Do you remember my recipe with shrimps and gluten free pasta? I cooked it several days ago and I had some leftovers from that mixture of pasta, spinach, avocado and vegetables. That’s why, the next day I decided to use it in a great combination, perfect for a healthy, tasty brunch, but suitable also as a breakfast.
The perfect brunch or breakfast – what do you need?
1-2 hard-boiled eggs
some leftovers of spaghetti mix (here you can find the whole recipe) or some gluten free corn/rice spaghetti
1 cup of homemade tomato juice or 2-3 tomatoes
basil, oregano etc.
1. Boil the eggs 5-6 minutes.
2. If you do not choose to do that spaghetti mix I told you about above (here’s the recipe), you just have to put 1-2 litres water to boil and, when it reaches the boiling point, add in the spaghetti. Mine were corn spaghetti so they boiled in like 15-20 minutes, but rice pasta boils quicker.
3. When the spaghetti are done, drain the water and, in the same pot put 1 cup of homemade tomato juice or 2-3 tomatoes, peeled and finely chopped. Add a little bit of olive oil and some condiments like salt, pepper, basil, oregano etc. Mix and cook 5-10 more minutes.
4. Then, place all on a plate: the avocado cut in two, the eggs and the pasta mixture.
This is a delicious and quick idea for breakfast and brunch. The eggs are a very good source of proteins which give you energy for the whole day. The avocado is “good fat”, helping your metabolism and the carbs from the spaghetti will make you feel full for several hours. Therefore, a good start of the day is guaranteed with this recipe I advise you to do once in a while.
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