The weekend is where I try and learn new recipes and cook delicious meals with healthy foods. It breaks it up from the week of scrambled eggs in a microwave or breakfast smoothies when I'm all about time efficiency first.

I like to make meals that I enjoy cooking but are easy to make because I'm no master chef. Another great way to have your eggs for breakfast.

Salad

• 1 golf ball sized beat root cut into cubes
• 2-3 big handfuls of mixed salad
• Few fresh basil leaves
• Few chopped fresh chive shoots
• A sprinkling of feta to crumble
• 1 heaped tablespoon of canned crushed tomatoes
• 1 cocktail tomato diced
• 1 small chilli diced

Method

Salad

1. Throw it in a bowl and toss it

Eggs

1. Make sure your eggs are really fresh.
2. Add a small dash of vinegar to a pan of steadily simmering water.
3. Crack eggs individually into a ramekin or cup.
4. Create a gentle whirlpool in the water to help the egg white wrap around the yolk.
5. Slowly tip the egg into the water, white first. Leave to cook for three minutes.
6. Remove with a slotted spoon, cutting off any wispy edges using the edge of the spoon.
7. Drain onto kitchen paper – nobody wants egg poaching water making their toast soggy or wilting their salad.

The method for poaching this egg was from Bbcgoodfood.com, I found it to be very helpful and simple.