Egg and Mackerel breakfast loaf

Sunday with an extra hour in it – ooh what to use it for?  Perhaps making the effort to make a really tasty breakfast instead of being lazy and scrambling eggs in the microwave?  Constantly cooking and warming food in the microwave isn’t particularly good for you, so here’s a lovely eggy dish cooked in the oven.   I’ll be stashing the leftovers in the freezer for work-day breakfasts on the go.  A 1/4 of the quiche served here with watercress and cucumber (yes for breakfast) as I’m currently a woman on a mission to get as much green veg down me as possible.  I dressed the leaves with a drizzle of flax oil, accompanied by a large steaming mug of hot water with a squeeze of fresh lemon and chunks of fresh ginger.  Bliss.

Ingredients (serves 4) 

  • 6 medium free range eggs
  • 1/3 cup ground flaxseed
  • sliced mixed peppers (capiscum)
  • 2 large handfuls of baby spinach
  • Salt (Himalayan) and pepper (ground black)
  • mixed herbs
  • olive oil to grease pan
  • 1 smoked mackerel fillet

Method

  • Pre-heat the oven to 180 degrees C.
  • Crack the eggs into a large bowl, and whisk in (handheld whisk or fork is fine) the ground flaxseed.
  • Meanwhile sauté the sliced peppers in a pan (I used coconut oil for this) and add the spinach.  Cook until lightly wilted.
  • Add the peppers and spinach to the egg mix, add the seasoning and herbs.
  • Pour into a loaf tin.  I use a silicon one, lightly greased with olive oil to avoid sticking.
  • Remove the skin from the mackerel, flake, and eve distribute across the tin.
  • Cook in the middle of the oven for 25-27 minutes.
  • Remove from tin and slice.

The flaxseed (also know as linseed) is optional but I love using it in this sort of recipe.  It gives a lovely taste and texture and adds extra nutrients to the meal – Omega 3′s, high fibre, low GI and all that jazz.  This flaxseed I bought from Borough Market, from the company www.flaxfarm.co.uk (Borough Market is an amazing place if you’re not from London – loads of amazing fresh organic produce – meat, fish, veg, cakes, chocolate, cider you name it!).  It was actually the same price as the usual one I buy from the supermarket, but has a lovely golden colour.

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