Easy ‘Leon’ Breakfast Pots – at Home
Has anyone tried the Leon Breakfast Pots? They are healthy and filling breakfasts in a ‘pot’, whatever your dietery requirements may be. They are definately onto a winner here!
No Leon Restaurants anywhere near me, I’m afraid. So I just had to re-create them at home.
What better excuse to try these Breakfast Pots, than for Mother’s Day 🙂
Mother’s Day Breakfast No.2
On Mother’s Day, I always look forward to a special breakfast! And this is my second one this year! 😀
Because I was born and raised in the UK, but now live in Cyprus I celebrate Mother’s Day twice a year, once in March (March’s Breakfast Post) and once in May. Hehe!
No fair! I hear you cry? Well, I’m always one to lend a helping hand, so take a look at this list <– of which countries celebrate Mother’s Day and when! If you’re lucky, you might wangle yourself a second Mother’s Day too 🙂
Whether or not it’s Mother’s Day – this is the best breakfast idea, and so versatile.
A fab way to have a healthy, wholesome and filling breakfast, whatever your dietary requirements or appetites. Easy to scale up to feed a group, and can even be made in the microwave as a speedy snack for hungry students! And you know how much I love Camping food 🙂 and this is perfect!
Now I love Baked Beans, they are also a ‘speed’ food on Slimming World or ‘low energy density food‘, so I do tend to eat them for breakfast quite often.
But I love my Baked Beans with a bit more Oomph! with lots more added veggies and spice, usually on toast and then topped with a fried egg!
These breakfast pots seemed like a good adaptation of my version of Posh Baked Beans in a bowl or pot, rather than over toast. So I tried my hand at several (any excuse!) they were that good!
The Full English Pot
I made The ‘Full English Pot’, using veggie sausages along with a poached egg. I used Tesco Vegetarian sausages, but you can use Linda McCartney Rosemary & Onion for a Vegan version!
You can use my Posh Baked Beans recipe, then feel free to add veggie sausages, veggie bacon and top with an egg!
To Poach or Not to Poach, that is the Question
I never make poached eggs. But wanting to recreate these breakfast pots, I decided to have a go.
Second attempt – much better!
But I didn’t really enjoy my eggs, and I thought that maybe I had under-cooked them.
Spurred on by my ‘love’ for these Breakfast Pots I invested in some silicone egg poachers and hoped that they would give me the egg that I needed.
Second attempt – better! But ….
What I discovered is that the reason I never make poached eggs, is that I don’t enjoy them. I love eggs – boiled or fried (in olive oil spray), scrambled etc, but definately NOT poached.
Leon Breakfast Pots put their poached eggs into the bottom of their ‘pot’ and then add their toppings. And if you are using a poached egg, then this is the way to go.
If you are using eggs which are not poached, then you may want to pile them over the top of your beans, like I do 🙂
Favourite Breakfast Pot Combos
Again use the Posh Baked Beans recipe, as above and make these amazing cmbinations:
‘Poached Egg Pot with Saucy Beans’ (which is just posh baked beans over or under an egg)!
‘Very Veggie Pot’ (Posh Beans with added fried cubes of halloumi* & meaty mushrooms over a ‘poached’ egg).
These were my two faves from Leon’s. And so easy to re-create at home!!
I also decided to make a quick curried version using some leftover chickpeas (garbanzo beans) that I had left in the fridge, with some frozen veg. These were also fabulous!
Curried Chickpea Breakfast Pot
Breakfast pot with Spinach and Chickpeas in a mild curry sauce.
- 150g spinach, fresh or frozen can be used
- 1 can tomato sauce
- 1 can chickpeas, rinsed and drained
- fresh or frozen mixed sliced peppers (optional, but you can never have too much veg, right?!)
- 1 small onion, diced
- 1 garlic clove, minced or grated
- 2 tsp curry powder
- salt & pepper, to taste
- a handful of chopped spring onions per person, for garnish
- olive oil spray
- Spray a pot with olive oil spray.
- Add the onion and garlic to the pot with a pinch of salt, and fry until softened.
- Add the curry powder and cook until the raw smell goes away.
- Place the spinach into the pan with the onion and garlic. If using fresh spinach add some water to help it wilt.
- Add pepper. if using.
- Add the tins of tomatoes and chickpeas.
- Cook until the chickpeas are warmed through.
- Add salt & pepper to taste.
- In the meantime prepare your eggs, to your liking.
- Serve in a deep bowl, topped with your egg.
- Sprinkle with spring onions!
A runny yolk works best for this dish - enjoy!
Perfect Healthy Breakfast
So even though my Breakfast Pots are now a definate favourite Breakfast or Brunch, whenever eggs are involved, they will not be poached.
I’ve served them with soft boiled eggs, chunky scrambled eggs and of course fried (with a crispy bottom for me!).
Eaten on their own, or with some wholemeal toast on the side for hungry days, topped with a scraping of Marmite, honey or a sprinkle of cinnamon.
Add in more vegetables like fresh or tinned tomatoes, courgettes (zucchini), mushrooms and some Tabasco or other chilli sauce.
Veggie sausages, veggie bacon, fried halloumi* or seared tofu cubes are all perfect add ins, experiment with your favourites and make them your own!
♥ ♥ Happy Mother’s Day ♥ ♥ to all the hardworking mum’s out there, wishing you & yours the most wonderful day!
All my meal ideas include at least one third of salad/vegetables and/or fruit with it, (this is the way we at Slimming World eat less without going hungry).
N.B. Any item with a * is a Healthy Extra on the Slimming World plan, so these must be weighed or measured and not exceeded, if you want to maximise your weight loss. Eating at least one third of vegetables (superfree food) at each and every meal is also key to this plan.
Please note that I am in no way affiliated to Slimming World, nor am I a Slimming World consultant, and still believe that the best way to follow this plan is to join either online or better still with a group near you.