My Blood Sugar Balancing Easter Breakfast

In an attempt to do a seasonal post I’ve managed to spend this past week in a state of supremely unproductive procrastination.

I’ve managed to create two, almost, inedible chocolate-inspired desserts and go around in circles trying to think of how to make a healthy chocolate egg. Bored, already, of the chocolate theme and realising that there is no dearth of healthy, chocolately treats flooding blogs and magazines at this time I thought I would give you something a little different. Namely a breakfast that shall line your stomach in anticipation of all the wonderful Easter chocolate you are very likely going to eat this coming weekend.

The aim of this breakfast is to taste good and also give you a range of nutrients that will provide a bit of a buffer to all the sugar from the chocolate, resulting in fewer energy drops, mood swings and subsequent sugar cravings. It will help you to enjoy the delicious treats rather then gorge uncontrollably on them.

This breakfast is particularly special because it has been inspired by by my great grandma Tilly. She used to make a version of this many moons ago for my Grandma back in 1920’s New York. Way ahead of her time!


  • 1/2 small avocado
  • 1-2 free range, organic eggs (depending on how hungry you are)
  • 2 small slices of bread (I make this paleo one or you can go for a rye, sourdough or gluten-free).
  • Fresh lemon juice (I use around 1/4 of a fresh lemon)
  • Dried chilli flakes (optional)
  • Feta cheese (optional)
  • Salt and pepper
  1. Heat a saucepan of water. Once it boils, gently lower in your eggs. You’re looking to get a hard boiled egg so cook on a high heat for at least 8 minutes. Once done drain and soak in cold water for a minute or two before peeling.
  2. Toast your bread and peel the avocado.
  3. Place the avocado and eggs into a bowl and mash with a fork.
  4. Season with the lemon juice, salt and pepper and mix again.
  5. Place this mixture on your toast, sprinkle with the chilli and feta (if using) and eat!

Serves 1

As well as being quick and easy this also works well when you’re having big traditional family breakfasts (though you may have to bring your own avocado). You’ll generally be able to get hold of the basic ingredients and make it up without too much fuss.

I hope you find this as a delightful of a breakfast as I do and it helps to diffuse the chocolate assault that may well take place this weekend.

One comment on “My Blood Sugar Balancing Easter Breakfast

  1. Peter on said:

    Great recipe – simple tasty ingredients and permission to eat chocolate! We’ll try it. Thanks!

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