A Country Beetroot and Egg Breakfast Bruschetta Recipe

Autumn is a great time to escape to the country, especially if you have just done a summer backpacking around Europe.  Maybe you have a great tan with a beer belly to match, or maybe you are worn out from seeing so many museums, churches and piazzas. If so a country break will definitely help you reset your clock and give you the healthy body and mind kick that you need to continue your adventures. These are my top 3 picks for an English Country Escape, for that very purpose!

With so much great produce in the countryside, most local pubs do relatively cheap and healthy options for lunch and dinner. You can get baked fish with vegetables, lamb with mushrooms or chicken with spinach – just to name a few. There is so much variety that you are hard-pressed not to find something delicious, in your price range, that doesn’t hurt the waistline.

However, one thing the English haven’t quite accepted is that there is a happy, healthy alternative to the big breakfast fry up… that isn’t cereal. As much as I love thick English bacon, fried eggs, sausages, tomato and hash browns all swimming in baked beans… I can only indulge in this once in a while.

In order to combat my love of breakfast and the fresh English produce, I have come up with this Beetroot and Egg Breakfast Bruschetta. A quick, easy and super yummy alternative to the English fry up that you can whip up in your hostel kitchen.

If your hostel/AirBnB is of any standard it probably serves toast for breakfast – I use this free toast in my recipe, to keep costs down and avoids having to buy a whole loaf. If your hostel doesn’t serve breakfast of any kind… find another hostel, you should always get breakfast these days. You can find the rest of the ingredients for this at any local co-op or farmers market. I always love a farmers market, if there is one on near you definitely go in search of it as the produce is always local, fresh and full of flavour.

Beetroot and Egg Breakfast Bruschetta Recipe

Ingredients: 

• 1 large cooked beetroot or 2 small ones
• Baby spinach
• 2 eggs
• 1 lemon
• Salt and pepper
• Olive oil
• Toast

Instructions: 

• Start by putting your water and eggs on to soft boil. You can have them hard-boiled if you prefer… or if you can’t work out how hot your hostel stove top gets, you may end up with it like that. For soft boil, it is usually 5 minutes, 8-10 for hard-boiled
• Put your toast in the toaster
• You can buy beetroot already cooked from most Co-ops and supermarkets, so simply chop it into bite-sized pieces and place in a bowl
• Add a hand full of baby spinach
• Squeeze in the juice of half a lemon
• Splash of olive oil and salt and pepper to season – then toss
• Gently pile the salad a beetroot mix on top of a slice of toast
• Peel your egg and place on top of the salad
• One last season of salt and pepper

Cost:

5 pounds to feed 2. There is usually enough left over for you to make it again the next day as well. The bread should be free if your hostel or Airbnb provides breakfast toast

Equipment:

• Toaster
• Saucepan
• Bowl
• Knife