A wild night every now and then can be good for the soul. But waking up to a hungover can leave you in a world of pain.
And let’s face it; we took advantage of the way our bodies were able to recover after a hangover when we were 18. Now, that horrible feeling just seems to just linger around for a solid week.
But the answer to curing that heavy head and nausea is actually lying in your kitchen.
The humble egg is packed with two magical ingredients: cysteine and taurine. Cysteine directly counteracts the effects of acetaldehyde, a by-product of alcohol metabolism that is more toxic than the actual alcohol and is responsible for all those headaches and chills. And studies have shown that taurine reverses liver damage and speeds up the process of flushing toxins out of the body.
Breakfast in a cup
They’re also packed with protein, vitamin A, E and B12, omega-3 fatty acids, choline and iron, which all work together to get you off the couch and back up and running.
Pair your eggs with veggies, good fats and healthy carbs, and you’ve got yourself the perfect remedy. Trust us, come Monday morning, your boss will thank us.
Mushroom and tomato omelette
Time: 25 minutes
- 3 eggs, lightly beaten
- 85g button mushrooms, sliced
- 75g cherry tomatoes, halved
- 1 tablespoon chopped basil
- salt and cracked black pepper
- 1 tablespoon chopped flat leaf parsley
- 100g provolone, thinly sliced
1. Heat a little oil in a large non-stick frying pan. Add the mushrooms and cook over medium high heat for 4-5 minutes until golden brown. Add tomatoes and cook for 1-2 minutes until just starting to soften. Stir through basil, salt and pepper. Remove, cover and keep warm. Wipe out the pan.
2. Whisk together the eggs, parsley, salt and pepper. Heat a little extra oil in the same pan. Add the egg mixture and swirl around the pan, using a spatula to move gently until the omelette is just set.
3. Lay the provolone over half the omelette, cook for a minute then fold the other half over. Cook for another 1-2 minutes, then transfer to a serving plate and spoon over mushroom mix. Serve immediately.
Healthy French toast
Time: 10 minutes
- 2 large eggs
- 1/2 cup nut milk of choice
- 2 slices of rye bread (or bread of choice)
- 1 tbsp cinnamon
- 1 tsp vanilla essence
- 1 tsp coconut sugar (optional)
1. Whisk together eggs, nut milk, vanilla, cinnamon and coconut sugar until well combine
2. Heat a non-stick pan on medium heat and drizzle about a tablespoon of coconut oil
3. Place the bread in the egg mixture and soak on both sides
4. Cook the bread in the pan for about 2-3 minutes on each side until golden brown
5. Slice the peaches in to eight (8) pieces and grill side down on the pan
6. Layer the French toast with the peaches before sprinkling over your crunchy toppings of choice, yoghurt or coconut yoghurt and a drizzle of your sweetener of choice.
Fully loaded one pan eggs
Time: 30 minutes
- ½ small sweet potato, grated with skin on
- ½ red capsicum, grated
- 1 x 400g can crushed tomatoes
- 1 x 400g can kidney beans, rinsed and drained
- Eggs, as many as each person would like
- 2 generous cups of spinach
- ½ cayenne pepper (optional)
- 1 tbsp smoked paprika
- Salt and pepper to taste
- 2 tbsp sunflower seeds, toasted
- 1 tbsp pine nuts, toasted
- Feta cheese, crumbled to garnish
1. Place sweet potato and capsicum in a non-stick fry pan. Sauté for 3-4 minutes until beginning to soften. Add tomatoes, beans, paprika, and cayenne. Simmer for 10 minutes stirring occasionally. Add spinach and combine well. The spinach will wilt as your eggs cook in the next step.
2. Make a well in the tomato mixture for each egg you’d like to cook. Crack eggs into wells and cover, cook on a low heat for 10-12 minutes until whites are just set.
3. Sprinkle feta and seeds and nuts over, season if you like, then serve!