This recipe makes for a delicious breakfast or snack which will keep you feeling satisfied for some time.


Read about what ‘glycemic load\index’ means first.

Both eggs (boiled) and avocados are high in fat and have a low glycemic load, together with a relatively low carbohydrate content. Check out their nutritional value here (avocado) and here (boiled egg).

On the other hand, wholemeal/multigrain bread provides carbs and fibres while still maintaining a low glycemic load.

This means that the sugars in your blood should remain stable and thus not cause a spike followed by a slump in energy.

You will need (these amounts make 2 stuffed sandwiches made with regular whole-wheat bread slices, but you can use for up to 4 sandwiches)

– 1 ripe avocado (how to prepare)

– 2 boiled eggs

– 1 tablespoon mayo (optional)

After much frustration I found that the best way to ‘peel’ a boiled egg is to cut it in half length-ways with a knife and scoop the insides out. Some other tips here.

Mash everything together and spread on toasted bread.


Photo taken at Rocablanca Restaurant in Malasana, Madrid. Learn the key words in English before going here and expect noisy and frantic service. FANTASTIC!

When in Spain you obviously need to sample the traditional dishes and hope that there is enough time to taste the wide array of delicious things on offer. One of these is obviously the Spanish tortilla – calling it an omelette is a tad deceiving as the ratio of egg:potato is low and it is thus less of the omelette we are familiar with and can be more closely compared to the Italian frittata

The history of the Spanish tortilla is unclear, but you can read a couple of theories here. It is a simple and cheap dish to produce and yet there’s something thoroughly satisfying about it, whether you eat it for breakfast, lunch, dinner or as a finger food. It can be consumed hot or cold and kept for 2-3 days in the fridge. Continue reading

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Remember this post about scrambled eggs? Hah! Of course you do.

I have since experimented with different combinations – although quite frankly I’m happy to eat this straight out of the pan. I wouldn’t do that, especially because it would keep on cooking in there. That’s the main reason actually.

And so I had my scrambled eggs mixed in with ricotta because I ran out of sour cream – and it worked.

Then I had them without adding anything else (butter and eggs only) – layered on smoked salmon on top of toasted bread – and it worked.

The next time it was eggs with ricotta topped with slices of Brie and freshly ground pepper. Guess what?

Of course it worked. This has become my Saturday staple breakfast (lunch/dinner). One day I’ll get fed up of it.