Busy mornings call for breakfasts that are fast, filling and actually good for you. These ideas each take ten minutes or less and balance protein, fibre and healthy fats so you're not reaching for a snack by 10 a.m.
The 10-minute breakfast formula
A breakfast that keeps you full has three parts: a protein (eggs, Greek yogurt, cottage cheese), a fibre-rich carb (whole-grain toast, oats, fruit) and a healthy fat (avocado, nuts, seeds). Mix and match and you'll never get bored.
- Avocado toast with a jammy egg — our favourite (recipe below).
- Overnight oats — oats, milk, chia and fruit, made the night before.
- Greek yogurt parfait — yogurt, berries, granola and a drizzle of honey.
- Spinach & feta egg muffins — bake a batch on Sunday, reheat all week.
- Green breakfast smoothie — spinach, banana, peanut butter and oat milk.
Lower a cold egg into boiling water for exactly 6½ minutes, then straight into ice water. For a poached egg, swirl simmering water with a splash of vinegar and cook 3 minutes.
Make-ahead tips
Mash avocado with lemon juice and store it under a layer of plastic wrap pressed to the surface — it stays green for a day. Keep sliced sourdough in the freezer and toast straight from frozen.
Smashed Avocado Toast with a Runny Egg
Ingredients
Tap to tick off as you go.
- 2 thick slices sourdough bread
- 1 ripe avocado
- 1 tsp lemon juice
- 2 eggs
- 6 cherry tomatoes, finely chopped
- Pinch of chilli flakes or smoked paprika
- Flaky salt and black pepper
- Fresh chives or microgreens
- Drizzle of extra-virgin olive oil
Method
- Bring a small pot of water to a gentle simmer for poaching (or a boil for soft-boiled eggs).
- Toast the sourdough until deeply golden and crisp.
- Mash the avocado with lemon juice, salt and pepper, leaving it slightly chunky.
- Poach the eggs for 3 minutes, then lift out with a slotted spoon.
- Spread avocado over the toast, top with tomatoes and an egg.
- Finish with chilli flakes, herbs, flaky salt and olive oil. Serve immediately.