I love eggs – they are definitely one of my favourite foods.
Eggs are one of the easiest and most versatile foods to cook. They are also extremely good for you.
They are a complete source of protein which will keep you fuller for longer, as well as help maintain a healthy immune system, cell growth and tissue repair, which is so important when training for recovery.
A study published in the International Journal for Obesity suggests that the inclusion of eggs in a weight management program may help increase satiety (feelings of fullness) and enhance weight loss. The lecithin in egg yolks is also rich in choline, which is involved in the transport of cholesterol in the blood stream and in fat metabolisation, which can be useful in treating fat accumulation in the liver.
They are low in calories, with the average whole egg only containing around 70 calories and the egg white alone has only 16 calories. Eggs have the bonus of being able to separate the yolk and just use the whites if you want a high protein, low calorie meal. Just don’t forget that the yolks contain most of the nutrients, so even if you have two poached whole eggs on a slice of toast you still have a meal that is under 250 calories.
I always try and choose the Omega 3 or Eco Eggs that are higher in Omega 3, but any egg is fine.
Here is a great recipe to try using hard boiled eggs.
Smashed Organic Eggs w/ Mustardy French Dressing
Cooking time 30 minutes including 20 mins to boil eggs).
4 Omega 3 or Organic Eggs, hard boiled
1 small bunch parsley, chopped
1/3 red onion finely chopped
Sea Salt & Pepper to taste
2 bunches asparagus, trimmed
Mustardy French Dressing
1 tablespoon apple cider vinegar
1 teaspoon Dijon Mustard
4 tablespoons cold pressed olive oil
Chop the hard boiled eggs with a large knife on a chopping board. Place the eggs into a bowl and combine with onion, salt & pepper and parsley.
Combine the apple cider vinegar with the mustard and olive oil until smooth and emulsified in a separate bowl.
Spoon the dressing into the smashed eggs and fold through.
Blanch or steam the asparagus for 30 secs.
Arrange asparagus onto a serving plate and spoon over the smashed eggs.
Serve with a light drizzle of extra dressing and enjoy.