Breakfast

The balanced breakfast plate

A savoury morning plate that keeps energy steady from breakfast to lunch — no crashes, no cravings. The anti-cereal-box breakfast.

Breakfast · 15 Min · Serves 1

The balanced breakfast plate

Ingredients

  • 2 free-range eggs
  • 2 rashers streaky bacon or prosciutto
  • Large handful baby spinach or rocket
  • 100g cherry tomatoes
  • 1 slice sourdough or rye toast
  • ½ avocado
  • 1 tsp olive oil or butter
  • Salt, pepper & chilli flakes to taste
  • Optional: small handful fresh dill or parsley

Method

  1. Heat a small frypan over medium-high heat. Cook bacon or prosciutto until crisp. Set aside.
  2. In the same pan, add a little olive oil and cook cherry tomatoes for 2–3 minutes until they start to blister and soften. Season well.
  3. In a separate pan, cook eggs to your liking — fried, scrambled, or poached all work well here.
  4. Toast your bread. Mash avocado with a squeeze of lemon (or a drop of Lemon oil), salt, pepper, and chilli flakes.
  5. Plate everything up: spread avocado on toast, then arrange eggs, bacon, tomatoes, and spinach alongside. Scatter with fresh herbs if using.

doTERRA oil tip: Mash 1 drop of Lemon essential oil through the avocado instead of lemon juice for a clean, bright flavour. A tiny drop of Black Pepper oil on the eggs is also lovely.

Marcia's tip: This isn't a weekend-only treat. Prep takes 15 minutes — faster than you think. Your hormones will thank you for the protein first thing.