I do love a good cooked English breakfast. Bacon, Eggs, Sausages, Hash browns, Beans, Toast and Sauces. What’s not to love? You even managed to improve on this with the addition of maple syrup and pancakes. Seriously, you have not tasted delicious, delicious coronary heart disease until you’ve eaten a massive plate of sausages, eggs, bacon, and pancakes, all smothered in maple syrup.
It does therefore come as a slightly strange notion that this famous diet-plan champions a big cooked breakfast. Encourages it, even. A huge breakfast, containing protein, fibre, and vegetables, means that you’re less likely to eat again until lunchtime. And that huge breakfast can be tweaked to be pretty low-fat. And still delicious. Actually, it probably tastes one hell of a lot better than some cooked breakfasts I’ve been served in the past. As someone who worked at a little chef as a teenager, I know what I’m talking about.
Obviously use smoked bacon. I don’t understand you people who use plain. I mean…what does it taste of? Nothing, that’s right. So, smoked bacon, and the fat should be cut off. I find this easiest to do with scissors, rather than a knife. And yes, I know, the crispy rind is often the best bit, but crispy fat-less bacon is still bacon.
Possibly my favourite part of a cooked breakfast. There are very few sausages that are considered “free” in Slimming World standards. Instead, there are several low-fat versions that I have discovered are actually incredibly tasty. I’m not kidding. Weight Watchers sausages can be found in most supermarkets, and whilst they can be a tiny bit dry if overcooked, are lovely. Sainsbury’s Be Good To Yourself Cumberland sausages are also pretty good. And then of course there are Quorn sausages, which are delicious. Of course, not everyone likes the idea of Quorn, but I promise if you give it a go you won’t be disappointed. And in this most recent edit, I’m adding in the Heck chicken sausages, and also Slimming World’s own brand frozen sausages – both of which are also pretty tasty.
Grill the sausages. I guess you could fry them in FryLight, but that doesn’t make much sense…
Hash browns are possibly one of my favourite foods. Hash browns and sausages in a bread roll. Hash browns and tomatoes in a bread roll. HASH BROWNS IN MY MOUTH. But, they are intrinsically fatty, generally oily, and no good for the purpose of a slimming breakfast. You could make your own, but with the faffing of grating potatoes and onions and grappling with the extra moisture and binding them together…just do saute potatoes already.
For sautes, I slice potatoes thinly, then microwave the slices for about 5 minutes, or until they are tender. Then they get fried in plenty of FryLight, salt and pepper until crispy on both sides, before the frying pan being covered by a lid for 5-10 minutes. This ensures the armadillo-esque crispy on the outside, smooth on the inside.
I’m not a fan of fried eggs. Rubbery white… *shudder* My favourite eggs are poached, but for some reason I seem to have totally lost the ability to poach an egg. These days, the main way I eat eggs is scrambled.
Of course, scrambled eggs require milk and butter, right? Wrong. They are just as delicious, perhaps even more so, made with fat free Greek yogurt, or fat free fromage frais. Lots of freshly-ground black pepper, a good sprinkling of salt, and fluffy light eggs are yours.
On Slimming World’s Extra Easy plan, you get to choose one fibre-rich food from a list each day. This list includes things like nuts, cooked/dried fruits, and breads. It’s a pretty decent way of limiting bread intake, because bread, my friends, is sweet tasty evil. I guarantee that if you often get uncomfortably bloated, cutting out bread will likely get rid of that. Bloody bread. Why must it taste so good?
Anyway. Wholemeal bread is the order of the day. I measure mine out, toast it, and have it with my cooked breakfast, because obviously.
Really, the only traditional way to get some vegetables into a cooked breakfast is by way of tomatoes, which aren’t even vegetables. However, Slimming World calls for 1/3 of your plate to be fruits or vegetables. Tricky.
I get around this by grilling a pepper. Grilled peppers are sweet and lovely, and go far better with a cooked breakfast than you would think. As well as these and the tomatoes, I shove a load of fresh spinach onto the plate, which again works better than you’d think. Not only does your brain feel all GO ME thanks to the intake of Something Green, but it’s also a lovely cool foil to the other big flavours on the plate. Plus, iron.
A well-cooked tin of baked beans is my absolute breakfast go-to. What do I mean by well-cooked? Well, I don’t mean zapped for 1 minute in the microwave, to start. For me, beans have to be cooked until they’re sticky and gloopy, until almost all of that fake tomatoey sauce that they stick in there has evaporated. First, I drain off the majority of said liquid. Then, the beans get stuck in a pan on a low heat along with salt, pepper, 1 tbsp tomato puree, some chilli powder, and 1 tsp Worcester sauce. They’re the first things I start cooking when making a breakfast, and this means that by the time everything else is ready they are gloriously thick and rich. And a MUST on any breakfast plate.