Scoop the avocado flesh into a small bowl and mash roughly. Stir through the chives and lemon juice, then add Tabasco and ground black pepper to taste.
Spray a non-stick frying pan with oil and set it over a medium-high heat. Crack the eggs into the hot pan and fry for 2–3 min until they’re cooked to your liking.
Meanwhile, toast the muffins until golden. Spread the avocado mixture over the bottom halves of the muffins, then top each with ham and an egg. Sprinkle with freshly ground black pepper, replace the muffin tops and serve.
Nutrition scientist Bridget Benelam says: This high-protein muffin will help keep you feeling full throughout the morning. Eggs are particularly good at filling us up, as well as being rich in nutrients, providing B vitamins, selenium, vitamin D and omega-3. Although avocados are quite high in fat, about 80% of this is unsaturated, which is better for your heart health. They also contain vitamins B6 and E, potassium and copper. Smoked ham is salty, but using chives and lemon juice for a flavour boost means you won’t need to add any extra salt.
How our recipe compares with a Sausage & Egg McMuffin:
Preheat the oven to 150°C/fan 130ºC/gas 2. Lightly grease a 24cm loose-bottomed round tin and line the base with baking paper.
To make the base, combine the melted spread and the biscuits in a mixing bowl, then spoon into the prepared tin, pressing down into the base. Set aside.
Put all the remaining ingredients, except those for the topping, into a food processor and whiz until smooth. Pour the mixture overthe biscuit base, then bake for 1 hr to 1 hr 15 min until golden around the edge.Turn the oven off but leave the cheesecake in the oven for a further 2 hr to allow it to firm.
Remove the cheesecake from the tin, transfer to a plate and cool completely in the fridge.
To serve, spoon the yogurt over the chilled cheesecake, then slice.Drizzle with honey, sprinkle with lemon zest and cinnamon, and decorate with the mint and lemon.
Spray a wok or large non-stick frying pan with oil and set over a medium-high heat. Add the onion and fry for 10 min, then stir through the curry paste and fry for 1 min or until fragrant. Add the coconut milk, lime zest and kaffir lime leaves, then simmer for 15 min or until the sauce is thick and reduced by at least half.
Add the prawns and cook for 5 min or until they’re just pink, then add the fish sauce, sugar and lime juice to taste. Divide the curry among 4 bowls and garnish with coriander to serve.
TIP This curry is delicious served with steamed jasmine rice.
Heat the oil in a large, lidded non-stick frying pan. Fry the onion, stirring frequently, for 5 min, until soft but not coloured. Add the garlic and cook for 1 more min, then add the garam masala and turmeric and cook for 2 min. Add the rice and cook, stirring, for 1–2 min. Add the stock, season with black pepper and bring to a simmer. Cook for 1 min, then cover and reduce the heat to low. Cook, without stirring, for 12 min.
Add the prawns and peas to the pan, but don’t stir. Cover and cook for 5 min until the prawns are cooked. Stir in the lemon juice, add a grind of black pepper and serve.
Preheat the grill to medium-high. Put all the potatoes and the turmeric (if using) in a large pan of water. Bring to the boil, then reduce the heat and simmer for 15 min or until tender.
Meanwhile, preheat the grill to medium-high. Cut a few slits in the top of each chicken breast, then brush with the mango chutney. Grill for 6 min on each side or until cooked through.
Drain the potatoes, then return to the pan and set aside. In a small pan, heat the curry paste for 1 min, then spoon over the potatoes with the yogurt. Mash until smooth and combined, then serve with the chicken and broccoli.
Combine the oats, blueberries and desiccated coconut in a large bowl. Stir in the milk, grated apple, yogurt and honey, then sprinkle over the chopped nuts. Cover and chill for at least 2 hr or overnight.
To serve, spoon the bircher into 6 bowls or small jars and top with the raspberries.
Recipe by: What's for dinner, mom? "This is a large coffee cake filled with cinnamon and a delicate crumb topping. Lactaid® Cottage Cheese transforms into 'Better' Cream that substitutes for sour cream, creating a moist and tender cake."
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Meanwhile, place shallots and brandy in small saucepan and boil over high heat until brandy is reduced to 3 tablespoons, about 3 minutes.
Strain through a fine-mesh sieve into a heavy medium saucepan; discard shallots.
Place pan over medium heat and whisk in butter, 1 piece at a time, blending first piece before adding next. Sauce should be thick and foamy. Season with salt and cover to keep warm.
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