Middle East Breakfast Eggs
A lot of athletes I work with struggle hitting protein targets in the morning at breakfast. This takes care of that with eggs, high protein yoghurt and nuts and seeds. You can also add sourdough toast if you need carbs for your training session.
100g greek yoghurt
100g skyr or quarq
1/2 clove of garlic minced
1/2 juice from a lemon
2 tbsp butter
1 tsp harissa
toasted sunflower seeds
Poach or soft boil your eggs. If poaching, 3 minutes in simmering water for 3 minutes, add a splash of vinegar. If soft boiling, 6 minutes in boiling water.
Add yoghurt, quark/skyr, garlic, lemon juice and a good pinch of salt. Whisk together with a fork.
Toast your bread.
Melt your butter over a gentle heat. When it has, mix in the harissa.
Once everything is done assemble, as below, with a scattering of coriander leaves and sunflower seeds. Add a pinch of salt on top of the eggs and cut in to that runny yolk.