Breakfast is the most important meal of the day, and there are always plenty of options for you to pick from.
However, if you’re watching your weight, the options can sometimes seem limited. Diet expert Michael Mosley suggests eating eggs for breakfast if you’re looking for ” rapid weight loss “.
Back in 2019, Dr Mosley spoke about the benefits of eating just 800 calories a day to lose weight quickly, and how making eggs – which can be filling – a key part of your diet can help you consume fewer calories overall.
Here’s what you need to know about eating eggs for breakfast, as well as an easy recipe to try out.
Why should we eat eggs for breakfast?
Dr Mosley’s weight loss plan aims to keep your daily calorie intake at 800 for up to a minimum of three weeks and maximum of 12.
Breaking down what 800 calories would look like across three meals a day, he said: “For breakfast I’ve got eggs and asparagus, I’m a huge fan of eggs, eggs fill you up.
“You can have scrambled eggs, boiled eggs, however, you want them. Sometimes I have eggs with ham or a bit of salmon.”
Besides eggs, he added that drinking “lots and lots of fluid” is important when following a low-calorie diet to stay hydrated – because we take in a lot of our water from food.
He advised that we should avoid toast as well as starchy carbs, but also assured there are still good reasons for eating carbs.
“I wouldn’t recommend being low carb all the time. Veggies are all carbs, but they’re healthy carbs,” he explained.
Breakfast recipe with eggs
There are several breakfast recipes on the Fast 800 website that includes eggs. One easy recipe is Mexican baked avocado and eggs. Here are the ingredients you need and how to prepare it:
Ingredients
Baked Eggs:
Half an avocado pitted
One large free range egg
Salsa:
30g cherry tomatoes, quartered
Fresh coriander chopped
A quarter of a red onion, diced
A quarter of a lime, juiced
20g feta cheese, crumbled
Sea salt
Black pepper
Method
This is an easy and quick recipe takes 10 minutes to prepare and 15 to cook. It serves one person and has 279 calories per serving.
About this breakfast recipe, Dr Mosley said: “This dish is full of protein and healthy fats, to start your day feeling satisfied and keep you fuelled until lunch.”
To prepare :
- Preheat the oven to 220C.
- Scoop out some of the avocado half to make room for the egg. Keep the extra avocado for the salsa.
- Crack the egg into a mug, keeping the yolk intact.
- Arrange the avocado half in a baking dish, resting it along the edge so that it won’t tip over.
- Gently spoon the egg yolk into the avocado hole, adding as much of the white that will fit. Then place baking dish in the preheated oven and bake until the egg is cooked, which will take about 15 minutes.
- Meanwhile, assemble the salsa. Combine the tomatoes, coriander (cilantro), onion, lime juice, feta cheese and the leftover avocado chunks. Season with salt and pepper.
- Once the baked avocado eggs is ready, top it with salsa and serve.