Ultimate Breakfast Bake

One of the largest international gut microbiota studies, The American Gut Project, found that eating 30 different plant-based foods a week led to more diverse populations of beneficial gut microbes.

This bake will give you a serious head start on your 30, and by adding spices like turmeric, cumin and coriander, you’ll enjoy a delicious fusion of digestion-aiding flavours.

Serves 3-4

Ingredients

Toppings

• Coriander

• Rocket

• Avocado, sliced

• Pomegranate seeds 

• Lemon juice

• Extra-virgin olive oil

Method

Preheat the oven to 200°C.  

Peel the potatoes and sweet potato, then cut into small cubes and place on a lined baking tray. Chop the carrot and cauliflower into bite-size pieces and add to the tray. Drizzle with extra-virgin olive oil, spices and salt and use your hands to combine, rubbing into the vegetables well. Place into the oven for 15 minutes. 

Core and slice the capsicum, then tear the kale leaves into smaller pieces, discarding the stalks. Cut the ends off the Brussels sprouts, slice in half, and toss into a mixing bowl with the capsicum and kale. Drizzle with extra-virgin olive oil and salt, coat well and add to the tray in the oven. Reduce the temperature to 180℃ and bake for 15 minutes until vegetables are golden and tender. 

Remove from the oven. Crack 4-6 eggs evenly over the vegetable mixture, and bake for another 5 minutes until the egg whites are completely solid.

To serve, plate and top with fresh coriander, rocket, avocado slices, pomegranate seeds, and drizzle with lemon juice and a little olive oil. Enjoy!

FODMAP

Replace the sweet potato with potatoes, cauliflower with ¾ cup broccoli or ¾ cup cabbage, and Brussels sprouts with a medium-sized parsnip. Omit avocado and pomegranate as a garnish. Instead, use baby spinach, toasted and chopped walnuts, pecans or pine nuts.

PALEO

Replace potatoes with sweet potatoes or Kent pumpkin.