The detox breakfast itself hasn't been too bad, especially on weekends when I could enjoy a hearty meal of scrambled eggs with roasted tomatoes and potatoes.
During the week I'd be more reserved with breakfasts consisting either of apples and berries, slow oats and soy milk, strawberry soy smoothies or a boiled egg on brown rice crackers with slices of fresh tomato. So it wasn't as if I had to sustain myself on a cornflake and a sniff of an orange peel.
For the scrambled egg recipe, I substituted milk with a little soy milk however I still cooked them with butter, which (for some reason I don't quite understand but am very grateful for) was the only dairy allowed in small quantities during the detox. I like my scrambled eggs to be soft and moist. And for that reason I very rarely order them when I go out for breakfast as they're undoubtedly rubbery and sponge-like.
To prepare the eggs, I whisk them using a small whisk or a fork until they're foamy. I melt the butter in a fry-pan over a medium-low heat and then add the eggs. I let them sit without stirring for about 40 seconds to allow them to set just a little. I then use a wooden spatula to push the eggs towards the centre while tilting the pan slightly to cook the runny bits. I continue to do this while breaking up the eggs with the spatula for another minute or two then I take the pan off the heat and serve the eggs. They might look a little too moist and soft at first, but it's important to remember that they continue to cook when removed from the heat.
In lieu of toast, I served young Yukon gold potatoes, thinly sliced and then roasted in the oven with a little olive oil, salt and pepper. The vine ripened tomatoes were roasted for about 15 minutes until the point that they're just bursting and juicy.
Scrambled Eggs Recipe
10 cherry tomatoes, washed
2-3 medium yellow potatoes, cut into 1/2 inch slices
5 extra large organic, free-range eggs
2 tbs soy milk
1 1/2 tbs butter
1/2 tsp sea salt
1 tbs olive oil for drizzling
- Pre-heat the oven to 350F (180C). Pat the potato slices dry with a paper towel. Place them in a mixing bowl and drizzle with olive oil, sea salt and pepper. Coat well and then place them on a roasting tray. Roast for 25 to 30 minutes or until golden and crisp.
- About 15 minutes after the potatoes are roasting, place the tomatoes in a small baking dish and roast in the oven for 15 minutes.
- Once the vegetables are done. Turn the oven off and leave the oven door slightly ajar to let the hot air out. Keep the vegetables in the oven to keep them warm while cooking the eggs.
- Whisk the eggs in a bowl with soy milk and salt until frothy -- about 2 minutes.
- Heat the butter in a fry-pan over a medium-low heat. Once melted, pour the eggs in the pan and let them sit for about 30-40 seconds or until they set very slightly. Using a metal or wooden spatula, push the eggs to the centre, while tilting the pan to cook the runny bits.
- Break the eggs up gently with the spatula and keep pushing them to the centre. Do this for about 1-2 minutes. The eggs should still be firm but moist when you remove them from the heat.
- Serve immediately with roasted potatoes and tomatoes.