Day 7
Breakfast
Avocado and Poached Egg Toast
Ingredients
2 eggs 1 avocado peeled and cut into slices 2 teaspoons pumpkin seeds 2 teaspoons chia seeds 1 slice wholemeal bread
Method
Fill a small pan just over one third full with cold water and bring it to the boil. Add the vinegar and turn down to simmer. Crack the eggs one at a time into a small bowl and gently tip into the simmering water. Lightly poach for 3–4 minutes. Remove with a slotted spoon and drain on kitchen towels. Peel avocado, slice down the middle and scoop out the flesh and chop into slices.
500ml of lemon/cucumber water
Snacks 10am/3pm
500ml of lemon/cucumber water 1 banana/1 apple
3 amino acid tablets Top Tip – Keep water cool in the fridge for maximum refreshment
Lunch
Scrambled Eggs on Toast with Salmon / Tuna
Ingredients 2 whole eggs 1 piece of wholewheat toast Salmon or tuna
Method
Melt the butter in a small saucepan over a moderate heat until it’s foaming. Whisk the eggs in a bowl and add to the saucepan. Stir the eggs continuously with something flexible like a spatula to get right into the corners, and cook until little pieces of cooked egg are surrounded by soft, smooth and still quite runny egg. The egg will continue to cook even when the heat is turned off, so undercook them slightly and leave them in the pan while you butter your toast. Season the eggs to taste and pour over the toast. Drape the salmon over the eggs and serve it with the lemon wedges. Add plenty of black pepper and serve