Egg Recipes: 3 New Ways to Eat Eggs


Egg Recipes: 3 New Ways to Eat Eggs

Eggs are incredibly nutritious. They’re tasty, versatile and even the best organic, free-range eggs are relatively inexpensive. Scrambled eggs are often my go-to for a quick breakfast and I usually have a few boiled eggs in the fridge, ready to shell and make into a salad for lunch. For me, recipes need to be fairly speedy to make, healthy, tasty and not require loads of random ingredients. Here are three easy egg recipes you might not have tried before.



These are like single-portion fritattas. Try making them for Sunday brunch and then keeping them in the fridge for week day breakfasts or work lunches.

HOW TO MAKE THEM: Whisk up 8-10 eggs in a bowl and season with salt and pepper. Pour into a muffin tray, filling each cup around 2/3 full. I use a silicone muffin tray to avoid sticking but if you’re not using silicone trays, grease with a little olive oil first. Then add your filling and bake in the oven at 200c (180c for a fan oven) for around 15 minutes, or until cooked through.

There are all manner of things you can thrown into your egg cups. Try:
Smoked salmon and tenderstem broccoli (steam and chop first)
Sun dried tomato and olive
Roasted Mediterranean veggies (such as courgette, pepper and red onion)
Diced tomato, cumin and fresh coriander
Leftovers lurking in your fridge!



Not as complicated to make as the name would suggest! Shakshuka is basically eggs poached in tomato sauce.

HOW TO MAKE IT: Finely chop a red onion and fry in olive oil, in a frying pan on a low heat. Add in some tinned toms and a sprinkle of smoked paprika. Once the sauce is thick enough, make two holes in which to poach your eggs. If necessary, coat the area with a little olive oil before cracking the eggs in. You can finish it off by popping it under the grill for a couple of minutes to cook the top of the eggs if necessary.



I’m often told that I eat weird foods for breakfast! We’ve been brought up to reach for sweet cereals and toasts first thing in the morning but after travelling to Asia a few times, where miso soup, dumplings and noodles in broth often feature at breakfast, I realised that there’s no reason not to mix things up a bit.  One of my current breakfast favourites is a scrambled egg salad.

HOW TO MAKE IT: I use mild rocket, halved cherry tomatoes and half a chopped avocado. I dress it with basil oil and top with scrambled eggs.  Scrambling is quicker than boiling and peeling but of course, you can swap the scrambled eggs for boiled or poached eggs if you prefer. If salad at breakfast doesn’t work for you, this is also perfect for lunch.




Ailsa is one of our most experienced practitioners. She specialises in helping clients to lose weight, develop a healthy relationship with food and finally feel comfortable in their skin. Ailsa’s mission is for everyone she works with to enjoy the journey and that working with a nutritionist should not be a punishment, but your access to a new possibility.


Ailsa is not only an experienced weight loss nutritionist, she is also a skilled coach. She helps our clients overcome emotional eating, destructive habits and self-sabotaging behaviours that have prevented successful weight loss in the past. Ailsa has spent years in clinic working with clients who have experienced yo-yo dieting and have discovered that long term weight loss is not just about eating less until you can stand it no longer.


Working with Ailsa you will be comprehensively supported, not only in improving your nutrition and lifestyle, but also your eating habits and your relationship with food. When you work on all these elements together, the results can be truly astonishing.


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Test Nikki is our Practice Manager, managing our team of practitioners and heading up the day-to-day running of the business. Nikki is involved in the strategic development of our practice, coming from a strong business background in town planning. A Florida girl, Nikki relocated to the UK in 2014 with her husband and two children.



Nikki is our Practice Manager, managing our team of practitioners and heading up the day-to-day running of th clinic.


Nikki is involved in the strategic development of our practice, coming from a strong business background in town planning.


A Florida girl, Nikki relocated to the UK in 2014 with her husband and two children.


Stéphanie is a skilled nutritional therapist and functional medicine practitioner with additional training in eating disorders, disordered eating and obesity. She believes that working towards both physiological and mental health is key in achieving optimum wellbeing.


Stéphanie’s personal experience of emotional eating and the ongoing struggle to find the right support led her to combine the science of nutrition with behavioural coaching to motivate and empower her clients. She specialises in helping people who struggle with their weight and their relationship with food. She helps them develop a healthier and more peaceful relationship with food and their bodies.


To enquire about working with Stéphanie, please contact us.


Inna is passionate about supporting women on their journey to improved health and wellbeing. She believes that the solution to effective weight loss does not lie in ever more restrictive diets, but a more sophisticated approach that optimises health and vitality, as well as promoting effective weight loss.


Working with Inna you will benefit from her in-depth knowledge of female health and hormones. She will support you in developing a healthy diet, lifestyle and mindset that ensures you reach your ideal weight and maintain it in the years to come.


Inna is passionate about food with a wide repertoire of delicious healthy recipes and meal ideas to ensure your weight loss journey is as enjoyable as possible!


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Ania is a firm believer that improving your health and losing weight should be a positive, empowering journey, not one centred around deprivation.


After being diagnosed with two autoimmune conditions in her twenties, Ania spent several years educating herself on the power of food and nutrition. She put it all into practise and changed her diet and lifestyle, reversing her endometriosis and thyroid disease. After experiencing such a significant improvement in her health, Ania had a big desire to help others. She embarked on a four year journey to study nutrition, graduating from the Institute for Optimum Nutrition with distinction.


Ania specialises in autoimmunity and works with clients who have underlying health issues preventing successful weight loss. Her expertise enables her to successfully support our clients with conditions such as hypothyroidsm (underactive thyroid), PCOS and diabetes. 


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