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Turkish-inspired pesto eggs If you are dubious about the combination of yoghurt and eggs, I promise you that once you try this combination, you will be obsessed. It’s such an amazing breakfast option as it’s high in protein, full of lots of lovely key vitamins and super satisfying. You can prep the yoghurt mix in advance and can swap the boiled eggs for poached or fried. Scoop up with a warm slice of toast and enjoy. 270kcal & 30g protein You will need to serve 1 2 eggs 3 heaped tbsp thick yoghurt (I use skyr) 1 tbsp chopped fresh basil 1/4 tsp garlic granules 10g parmesan, grated 1 heaped tsp high quality pesto 1 lemon Serve with a slice of toast Mix the yoghurt with chopped basil, garlic granules, parmesan, and a little salt and pepper. Leave at room temp. Put a pan of water onto the heat and bring it up to a rapid boil. Carefully place the eggs into the boiling water, reduce the heat to a simmer and set a timer for 6 minutes. Make a bowl of iced water, and once the timer is done, plunge the eggs into the ice water for 2 minutes, then peel. Remove from the ice water as you want them to be warm. To make the pesto dressing, mix the pesto with a little lemon juice to loosen. Spread the yoghurt mix as a base. Slice the eggs in 1/2. Drizzle over the lemony pesto and serve with a warm slice of toast. #healthyrecipes #highprotein #breakfast

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