This healthy breakfast stack was inspired by a version I used to love at Nofara Cafe in JLT, Dubai. Unfortunately Nofara shut down some time ago which was a huge shame for me, It was one of my favorite breakfast/coffee spots!
I loved ordering one of these on a busy weekday morning. I would often schedule meetings and catch ups with the team first thing, so I hadn’t yet been to the office and been distracted by a full inbox or a fistful of phone messages. A good Nofara breakfast stack would set me up for the day. Healthy enough to not feel guilty about, yet packing enough protein to keep me feeling satisfied for hours.
I wasn’t able to find a copy of the menu that included this dish, so I had to recreate it from memory. I also made a few tweaks such as adding the muffin, to make it a more substantial meal.
This is a great recipe for a breakfast or brunch. It’s got it all, veg, protein and carbs. It will keep you going for hours and it’s a brilliant meal if you’ve got a packed morning and you’re not sure when you’ll be able to grab lunch. If you are watching your carbs then you can simply omit the muffin – although there are a few in the red onion marmalade.
The addition of the marmalade adds great flavour and depth to the meal. It’s super tasty! You can buy red onion marmalade or chutney to use in this recipe. Or you can check out my red onion marmalade recipe to make it from scratch. It’s really easy to make and will last for a few months in the fridge.
Does this Healthy Breakfast Stack really need a poached egg?
Does the thought of egg poaching break you out in a cold sweat? You could easily use soft boiled eggs cut in half. Alternatively check out this video for some hints on how to get the perfect poached eggs. I find that adding a tablespoon of vinegar to the water (I use apple cider vinegar) makes a huge difference. Also try straining the egg if it’s not super fresh. I use the legendary vortex method which does really work – just really whisk the water – don’t just use a gentle stir.
Healthy Breakfast Stack
Course: Breakfast, BrunchCuisine: BreakfastDifficulty: Easy1
servings10
minutes30
minutes330
kcalThis healthy breakfast stack packs it all in – with a balance of protein, carbs, veg and tangy sweetness from the onion marmalade. If you are looking for a great start to your day – look no further, this will keep your energy levels high for hours!
Ingredients
1/2 english muffin
handful of fresh baby spinach
30g cherry tomatoes, halved
2 medium eggs
2 tbsp red onion marmalade or chutney (recipe here or you can use store bought)
olive oil &/or fry light cooking spray
Directions
- Pre-heat your oven to 180°C. Take the portabello mushroom and remove the stem. Place on a baking tray and spray with a few squirts fry light if you are calorie conscious, or a drizzle of olive oil and place in the oven. Cook for 15-20 minutes depending on the thickness of the mushroom.
- Add the cherry tomatoes to the baking tray for the last 8-10 minutes of cooking (optional – you can leave them uncooked if you prefer).
- Next poach the eggs by dropping them into water just off the boil (but not bubbling). Place the muffin half in the toaster.
- Finally it’s time to plate everything. Place a handful of spinach in the center of the plate and top with the muffin and then the portabello mushroom. Place the poached eggs on top and scatter the cherry tomatoes around the plate. Finally dot the red onion marmalade throughout the dish. Voila! Done. Beautiful for the stomach and the eyes!
