Healthy eating is easy to stick to with the right approach and that includes enjoying flavoursome, hearty meals.
Eggs are the perfect ingredient to help you do just that thanks to their high protein content and nutritious benefits – not forgetting their versatility.
This filling Slimming World recipe is just one way to enjoy them, along with fragrant homemade green pesto.
As shared on the Slimming World blog, the weight loss program claimed: “Eggs are an amazing Slimming World staple for many of our members.
“They’re quick and easy to cook, they’re versatile and they’re free on the Food Optimising plan (so you can tuck in whenever you like, with no need to worry about weighing, measuring or counting).”
Ingredients
(Serves two)
- Four eggs
- Two frozen pesto cubes
For the pesto (makes 12 cubes)
- 80g fresh basil leaves
- 25g pine nuts
- Two garlic cloves, crushed
- One small unwaxed lemon, juiced and waxed
- 50g grated fresh parmesan
Pesto fried eggs recipe
Slimming World recommends five to 15 Syns per day and this meal counts for 11.5 syns per serving.
The fried eggs only take a few minutes to cook and the pesto is just as quick, but a blender or food processor is essential.
Start by adding the basil, pine nuts, garlic, lemon zest and juice to the blender or processor along with eight tablespoons of water.
Blend into a fine paste grate the parmesan and gently stir in along with some salt to taste. Alternative cheese can be used instead, but it’s important to stick to the same quantity.
Drop a level tablespoon of the mixture into 12 compartments of a large ice cube tray, then seal it in a food bag or wrap it in cling film and freeze until needed.
To make the pesto-fried eggs, add two of the frozen pesto cubes to a non-stick frying pan with a spritz of low-calorie cooking spray and heat until melted.
Next, crack four eggs directly into the pan and leave them to cook to your liking. If making alongside the pesto, reserve two tablespoons of fresh mixture and add them to the pan just before the eggs go in.
Slimming World recommended serving two eggs per person along with “speed vegetables” such as asparagus.
