Satay Peanut Breakfast Bowl

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This delicious bowl of carrot, tuna, eggs, and peanut sauce is sort of like the Indonesian dish “gado gado”. Think of it as a healthy ‘bacon and eggs’ type of breakfast, Asian-style!

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This bowl packs a super punch of protein. Eggs also provide Vitamins A, Bs, and D, phosphorous, biotin, and molybdenum, while tuna adds omega-3 fatty acids. Carrots bring fibre and beta-carotene, while peanuts enhance the protein, fats, and minerals.

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This bowl will keep you full, and squash those sweet cravings early in the day. I’ve always noticed that savoury dishes for breakfast set me up for a healthy day.

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Thanking my mother for my Filipino heritage! Not that I’ve tried any Filipino food even remotely like this. Whatever the case, this certainly isn’t a New Zealand breakfast.

This recipe can be gluten-free and dairy-free.

Serves 1

Preparation time: 10 minutes

Cooking time: 5 minutes

Ingredients:

– 2 eggs

– 1 large or 2 small carrots

– 1 Tablespoon unsweetened, crunchy peanut butter (or smooth, if preferred)

– 3 Tablespoons milk of choice (coconut is sublime)

– good grinding black pepper

– splash soy sauce (or tamari)

– 1/2 x 185 grams can tuna (in olive oil)

– chilli powder and lemon juice to serve, optional

Method:

1. Bring a saucepan of water to the boil. Gently lower the eggs into the water and cook for 5-6 minutes (I use 5 because I like mine softer). Meanwhile, [eel the carrot and grate into your serving bowl.

2. Place the peanut butter, milk, pepper, and soy sauce (if using) into a microwave-safe bowl. Microwave on high power for 1 minute, stirring after 30 seconds.

3. Run the eggs under cold water, peel, and slice. Arrange them over the carrot, then spoon over the peanut sauce. Flake over some tuna and sprinkle with chilli powder and lemon juice, if desired. Enjoy! 🙂

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