Sunday 16 August 2015

Choy Sum Brunch

One of the ways I've found to cut down on calories is to skip lunch but have a big meal for brunch. I'm sure there are all sorts of reasons not to do this but weight loss is my only goal at the moment and it works for me. We've got some left over choy sum from last nights Three Bird Delight so today's brunch has got a few of your five a day and is of course low carb. I have used turkey rashers, which I know are completely processed but as we are on holiday I thought I'd give them a try. Give me bacon any day though!


Choy sum, or you could use any cabbage or lettuce
Red pepper, I used pickled but you can use fresh
Turkey rashers or bacon


1. Heat a small amount of oil in a frying pan or wok and add the clove of garlic chopped in half. Cook the garlic for a few minutes so it releases its flavour then remove.
2. Stir fry the chopped mushrooms for a few minutes before adding the chopped choy sum.
3. Lightly oil a frying pan and get the rashers on the go. They only take a couple of minutes.
4. Remove the rashers, add a bit more oil to the pan and crack in the eggs. Cover with a lid.
5. Plate up. I topped with the garlic clove but I'll leave that up to you.

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