Training food recipes: Home fries and eggs - skillet style.

We've been trying out a lot of new food for training, high carb, low fat, lots of veggies and eggs! I'm also trying to find things are are quick and easy to make that isn't just pasta or noodles!

I want to share with you some of our yummy training recipes (besides spaghetti bolognese!) - well it wouldn't be a blog of mine, if I didn't talk about food,  now would it?

When we went to Chicago we had this amazing skillet breakfast, with fried potatoes, bacon, cheese and eggs on the top. It was de-e-licious - but not so healthy. I liked the idea and thought I would have a go at making a healthier version.

Ingredients

Eggs - 2 per person (you can go up to three if you're really hungry!!)

Spinach

New potatoes

Red onion roughly chopped

Grated cheese (probably healthier to not have the cheese, but I just love my cheese!!)

Asparagus

Olive oil or spray oil

Seasoning: Salt, pepper, paprika, thyme, chilli flakes, cumin

Chop up the spuds and boil. You're going to fry them, so don't cook them too much or they will turn to mush in the pan. 

Soften the onion in a pan with the oil, when translucent add in the spices. When the spices are mixed through the oil add in the potatoes. Keep your eye on these and keep stirring - you don't want them to burn just brown.

Pan of boiling water, trick to poaching eggs (courtesy of mama Pullen) is vinegar. No need to swirl the water or anything. Pop in the eggs and poach until they are cooked to your liking. 

While the eggs are poaching, saute the asparagus in a dry pan. When the asparagus has started turning bright green (it doesn't take long) remove from heat and drizzle with olive oil and salt and pepper. 

When your potatoes have started browning add in the spinach, stir around to wilt. Remove from heat and add the cheese.

Load up on a plate, surround with the asparagus, and top with the eggs - voilà! 

Really quick and easy to make, healthy home fries and eggs - skillet style. 

Dave likes to top his with hot sauce, but I think it's pretty tasty just as it is!

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