Current restrictions mean that for many of us a healthy routine has gone out of the window. Juggling life during lockdown is pretty tough to say the least and its often breakfast that is neglected. Some say it’s the most important meal of the day, for others it’s just too early to sit down and eat – therefore brunch is a great way to stop, refuel, and face the day ahead with a clear head and a well-fed stomach. Here’s some brilliant, nutritious brunch ideas to replace a missed breakfast, follow a super early cereal, or our favourite – the perfect Sunday mid-morning treat.
Cereal is a great way start to the day, but let’s be honest … a bowl of orange flakes bobbing around in milk isn’t really going to float any foodies boat! Brunch is usually eaten around late morning – the clue is in the name as it’s a combination of breakfast and lunch. It can be a filling late breakfast replacement to get you through to the afternoon … or, one of our favourites, during a lazy Sunday morning after a few extra hours snooze*. (*Apologies to those with small children – the nod to missed breakfast is for you!)
So, here’s two of our top brunch suggestions to tickle those taste buds and fill that gap in the day with nutritious and delicious varieties of fish.
Smoked Salmon And Scrambled Eggs
This brunch is equally protein-packed as it is delicious, and the perfectly balanced meal to keep you satisfied until late afternoon. Our recipe feeds two but we won’t tell if you’re alone and fancy seconds! All you need to recreate our dish is:
- 100g smoked salmon (half a pack)
- 4 whole eggs
- 1 tbsp butter
- 2 slices sourdough bread
- Salt and pepper to taste
Start by whisking the eggs and season with salt and pepper. Next up, slice the smoked salmon into slivers. Melt the butter in saucepan over a low heat, pour in the eggs and cook gently for 2 minutes until softly scrambled. Pop the sourdough in the toaster whilst you’re scrambling the eggs. Add in the salmon to the almost cooked eggs – which will gently warm it through – then divide the salmon and eggs between two plates (or one …) and season to taste.
Why not try something Scandinavian with this delicious dish served up on healthy rye bread. To create it you’ll just need;
- 4 mackerel fillets, skin on
- 350ml white wine vinegar
- 50g sugar
- 1 tbsp salt
- 1/4 red onion finely sliced
- 1/4 medium sized cucumber
- 2 bay leaves
- 1 tbsp coriander seeds
- 1/2 unwaxed lemon, zested
- small handful of fresh dill chopped
- 100g crème fraiche
To create, place the white wine vinegar, sugar, salt, bay leaves, coriander seeds and lemon zest in a saucepan and bring to the boil. Remove from the heat and allow to cool completely. Then arrange the mackerel fillets in a shallow dish and pour the cooled liquid over the top. Refrigerate for 24 hours.
Thinly slice some cucumber and red onion and place in the sousing liqueur for 5 minutes before serving. Toast the rye bread in a griddle pan and mix the dill and crème fraiche together in a mixing bowl. Drain off and pat dry the cucumber and red onion, lay some of the sliced cucumber on the toasted rye bread, then flake the mackerel and lay on top of the cucumber. Finish by spooning the crème fraiche and dill and a squeeze of lemon juice on top, garnish with the red onion and enjoy.
We’ve got plenty more fabulous, nutritious brunch ideas here. There really is no better time to boost your fish intake or start experimenting with varieties you’ve never tried before. The Seafood by Sykes #FitWithFish box will help you create 12-14 pre-prepared delicious meals. Each box is delivered within 24 hours (if ordered by 1pm) and contains the highest quality frozen fish including four tuna loin steaks, four salmon portions, 200g cooked and peeled king prawns and two frozen-at-sea cod loins.
You can order your #FitWithFish box here, and we’re offering 10% discount if you sign up to our newsletter too!
