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14-Days' Menus
Day Three
Breakfast
Herbed Scrambled Eggs
Break 3 eggs into a bowl; add 1 tbsp single cream
and season to taste. Whisk with a fork until mixed.
Melt 25g butter in a small saucepan. Add the egg
mixture and cook gently, stirring constantly, until
the eggs begin to set, but are not fully set. Use a
low light or lift the pan occasionally. While the
eggs are setting but still creamy, stir in 1 tsp
chopped chives and 1 tsp chopped parsley.
Lunch
Salad box with hard-boiled egg and feta cheese,
dressed with mayonnaise or pesto.
Dinner
Make 2 breakfast pancakes per person (see basic
recipes 2). Top with grated Cheddar cheese and grill
until cheese is lightly brown.
Dessert
Real Vanilla
Ice-cream
In a bowl, whisk 4 pasteurised egg whites until
they are stiff. Add the yolks and 75g (3 oz) sugar.
In another bowl, whip 400 ml (¾ pint) whipping or
double cream until it is stiff. Combine the cream and
the egg mixture and add the vanilla essence, then
freeze. Serves 4
Day’s Total Carbohydrate: 45g
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