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Dairygold Avocado Breakfast Bake

dgold break bake mar 16

For a protein-packed brekkie, made with just three ingredients, try this tasty avocado breakfast bake.

Ingredients

  • 2 large avocados
  • 4 eggs
  • 4 rashers

Instructions

First, fry the rashers, allow to cool and set aside. (For a healthy option, place your rashers under the grill and cook to your liking)

De-stone and cut the avocados in half, scooping out a little of the flesh so the eggs have room to sit.

Crack an egg into the centre of each avocado half.

Carefully place onto a baking tray so that the eggs dont spill out of the centre.

Cook in a pre-heated oven at 205°C/400°F for about 15 minutes, or until the eggs are cooked to your liking.

Top each one with two rashers, and season with salt and pepper.

Who said eating healthy had to be boring! – See more at: http://www.yourdairygold.ie/food-made-better/Avocado-Breakfast-Bake-

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Roast squash, chilli and coriander soup..@ndc.ie #vitamins

 

Roast-Squash-Chilli-Coriander-Soup

Chef: Annie Bell.

Yields 6 Servings

This roast vegetable soup that is full of South American pizzazz would be nowhere without its finishing flourish of soured cream. As punchy as it is simple, there is no careful stirring or frying, instead the caramelisation takes place in the oven and the flavours concentrate in the process.

 

Ingredients checklist for soup
1.5–1.6kg butternut squash, skin and seeds discarded, and cut into chunks
2 large onions, peeled, halved and sliced
4 vine tomatoes, halved
1 medium–hot red chilli (5–7cm long)
4 tbsp extra virgin olive oil
sea salt
900 ml chicken or vegetable stock
Ingredients checklist to serve
2 tbsp soured cream
coarsely chopped coriander
pickled piri-piri or jalapeño peppers (optional)
Instructions

1.Preheat the oven to 200˚C fan/220˚C/gas mark 6. Arrange the squash, onions and
tomatoes in a couple of large roasting pans so that they fit in a crowded single layer, adding the chilli to one. Drizzle a couple of tablespoons of oil over each roasting pan and season with salt. Roast for 55 minutes, stirring halfway through.

2.Remove from the oven, and if any of the onion strands are particularly dark, discard these.

3.Scrape out the inside of the chilli, discarding the seeds if possible, and liquidise the vegetables with the stock in batches in a blender. Pass through a sieve into a saucepan.

4.Gently reheat and serve with a spoon of soured cream, some chopped coriander and pickled chilli if wished.

 

HIGH IN VIT A | SOURCE OF VIT C

Energy 248 Kcal | Fat 11.2g | Sat fat 3g | Carbs 28.2g | Sugar 17.3g | Protein 4.9g | Salt 0.8g

https://ndc.ie/recipe/roast-squash-chilli-and-coriander-soup/