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Having eggs for breakfast will not only help keep you fuller for longer, but they are also a great source of protein and vitamin A which helps improve skin quality.

PREP: 10 MINS. COOK: 15 MINS. CALS: 258.


½ tsp turmeric
1 tsp garam masala
½ tbsp rapeseed oil
200g Tenderstem broccoli
2 medium eggs
2 slices wholemeal sourdough
1 tbsp natural yogurt
1 tbsp pomegranate seeds



  1. Heat oven to 200C/180C/gas 6. Mix together the spices and oil, then toss with the broccoli and some seasoning on a baking tray. Roast for 12-15 mins until tender.
  2. Meanwhile, bring a small pan of water to the boil, lower in the eggs and boil for 6-8 mins, depending on how you like them, then immediately rinse under cold water, peel and halve. Toast the bread, then spread with the yogurt. Top each slice with the roasted broccoli and an egg, then scatter over the pomegranate seeds.
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