A healthy brunch recipe by nutritionist Jennifer Medhurst

Lazy Sunday Morning

May 6, 2021
Serves: 1 Cooks In: 10 mins
  1. Place your water onto boil to poach your eggs, and start to saute your mushrooms in a separate pan with the garlic until they are cooked through. When the water is lightly bumbling, keep it at a low heat and crack your eggs into it and leave them to cook for 3-4 minutes if you like them runny, longer if you like them hard.
  2. Toast your bread and spread on goats’ cheese and harissa, then top with the watercress.
  3. Next chop the avocado and cover with lemon juice, extra virgin olive oil and salt and pepper. Then pop on top of the water cress.
  4. Place your mushrooms on top of this, and then your eggs on the very top. Season with salt and pepper and you’re ready to serve.


  • Sourdough bread
  • Goats’ cheese
  • Harissa
  • a handful of watercress
  • 1/2 an avocado
  • 1 portobello Mushroom
  • 2 x free range organic eggs
  • 1/2 lemon, juice
  • Extra virgin olive oil
  • Salt and pepper