The Healthiest Easter Egg Ever

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Hello everyone,

Happy Easter!

I know there are more temptations at this time of year than usual, but I want to urge you all to try to stay away from the chocolate this weekend. Remember, a nibble is enough! There are plenty of ways to celebrate Easter without eating chocolate eggs. This weekend I’m going to treat myself to Easter eggs – real ones that is!

Eggs are a rich source of protein, so they keep you feeling fuller for longer and help to build muscle tissue. They’re full of vitamins – including vitamin A and many B vitamins such as folic acid. Best of all, an egg is already calorie and portion controlled for you, at around 76 calories per egg – so you don’t need to do a thing!

There’s nothing boring about an egg, and with a little imagination they can be a great way to celebrate Easter! I have two perfect recipes for you to choose from this Easter Sunday –whether you’re hosting the whole family, or won’t have much time to cook!

Breakfast: A Full English – The Jane Plan Way

Serves: 2

Calories: 152 per serving

This is a lovely way to start Easter Sunday, and will keep you feeling full all morning (making it easier to resist those chocolate treats!) Plus you’ll really feel like you’re treating yourself. It’s perfect even if you’re hosting the whole family, as you can just add in extras like toast and sausages for everyone else.

Ingredients:

  • 2 large Portobello mushrooms
  • A little olive oil
  • 2 large beef tomatoes
  • 2 thin rashers of back bacon with fat removed
  • 2 medium free-range eggs
  • 2 handfuls of watercress
  • Sea salt and freshly ground black pepper

Method:

  1. Lightly brush the mushrooms with olive oil and add a touch of salt and pepper. Cut the tomatoes in half, season and put skin-side down under a hot grill, together with the mushrooms and bacon rashers.
  2. Meanwhile, pour about 2.5cm boiling water into a small frying pan or saucepan. Return to the boil, reduce the heat to medium-high, crack the eggs open then carefully tip them into the pan, keeping them well apart. Cook for 3-5 minutes until done to your liking. (Alternatively, use an egg poacher according to the manufacturer’s instructions.)
  3. Put a handful of watercress on each plate, add the egg, mushroom, tomato and bacon rasher on top and season.

Lunch or Dinner: Fluffy Prawn Omelette

Serves 2

Cals – 200 per serving

Been out with family all day and arrive home hungry and exhausted? Don’t be tempted to turn on the toaster for an easy and quick dinner – this will hit the spot and it couldn’t be simpler!

Ingredients:

  • 115g cooked, peeled prawns
  • 4 spring onions, finely chopped
  • 1 small courgette, finely chopped
  • 4 medium free range eggs, separated
  • A few dashes of Tobasco, to taste
  • 3 tbsp milk
  • 1 tbsp olive oil
  • 25g Cheddar cheese, grated
  • Freshly ground black pepper

Method:

  1. Mix the prawns, spring onions and courgettes in a bowl and leave to one side. Put the egg yolks in a bowl and beat with the Tabasco, milk and pepper to taste. Leave to one side.
  2. In a separate bowl, whisk the egg whites until stiff, then fold in the yolk mixture.
  3. Heat the oil in a large frying pan and pour in the egg mixture. Cook for 4-6 minutes until lightly set.
  4. Preheat the grill. Spoon the prawn mixture on top of the eggs and sprinkle with cheese. Grill for 2-3 minutes.
  5. Cut into wedges and serve

My Top Tip: add in a green salad – it doesn’t take much effort (you can buy them ready-made!), and will contribute towards your five a day.

I hope you all have a lovely Easter weekend,

Jane xx

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