Training

Recipe for (Recovery) Success

Shopping List

  • 1x whole free range egg
  • 2x free range egg whites
  • 100g Greenland prawns
  • 1 bunch watercress
  • 2 slices of spelt bread
  • 2 spring onions, finely chopped
  • 1 clove of garlic, finely chopped
  • 2tbsp chopped flat leaf parsley
  • 1tsp olive oil
  • Seasoning salt and ground white pepper to taste

Defrost the prawns and ensure they are well drained. In a bowl, gently mix the eggs with the finely chopped spring onions for about 20 seconds to keep as much air out of them as possible. Season.

Warm a non-stick pan on a gentle heat, melt the butter and add the finely chopped garlic. Fry gently for two minutes before adding the prawns and the chopped parsley. Increase the heat to medium-high and cook for two more minutes.

Add the egg and spring onion mixture to the pan and fry, until the eggs are just starting to set. Stir about every 10 seconds with a wooden spatula so that the eggs cook evenly and don’t stick to the pan.

While scrambling the eggs, toast the spelt bread. Once it is ready lightly brush the bread with the olive oil. Arrange the toast, eggs and the watercress on a warm plate and serve immediately.

In order to reduce the cholesterol content of this dish we have separated off two of the egg yolks to use only the whites. You can choose any type of bread but spelt bread is richer in protein than a normal loaf and easy to make yourself.

Nutrition

Serves 1 Prep time 30mins
Per serving 617kcal, 38g carbs,
43g protein, 29g fat