A savoury breakfast that can double up as a delicious lunch/dinner, this simple dish is delightfully satisfying. The celeriac is lower in carbohydrates than potatoes, is rich in fibre & fresher in flavour. This balance regulates blood sugar, digestive function & boasts metabolic efficacy. Eggs are also always a winner in my book – rich in choline for brain function, they also contain every micronutrient except vitamin C & are a brilliant source of easily digestible protein to regulate energy & hunger signalling. I steam fry mine, so no chance of oxidised fats either – hooray!
Slice your sprouts & toss with the smoked paprika, a sprinkle of garlic powder, salt & pepper. Roast at 200C for 20 minutes.
Meanwhile peel & roughly chop your celeriac. Boil in salted water for 8-10 minutes until a sharp knife goes in easily. Drain & then blend until smooth. Stir through sliced spring onions & seasoning.
To steam fry the eggs preheat a non-toxic non stick pan until touch warm, crack in the eggs, cover with a lid & turn the heat down to low. Cook for ~90 seconds.
Serve up & DIVE IN.