HARD BOILED EGGS: Bring some water to a gentle simmer in a saucepan. Add salt and white wine vinegar to the water. Using a spoon gently place eggs in the water. Cook for 7-8 mins. Transfer to cold water for 2-3 mins and then peel shells. Great for protein on the go along with some fruit or topping for salads.
QUICK EGG SCRAMBLE: Beat 4 eggs in a bowl, add them to a medium heat non-stick frypan with a Tspn of butter. As they begin to scramble, add a handful of spinach, some chives, and cherry tomatoes. Top with some store-bought kimchi and two slices of wholemeal toast.
EASY OMELETTE IDEA: Beat 4 eggs in a bowl and add in vegetable fillings of your choice (mushrooms, spinach, tomatoes, chives, red onion all work well). Spray a nonstick fry pan with some olive oil and add the egg mixture. Cook for 2-3 mins, and top with some cubed gouda, cheddar or Emmental. Place under the grill for 1-2 mins to cook the top, serve with a side portion of oats and berries.