Baked Eggs with Smoked Salmon and Asparagus, 5 ProPoints, Serves 1

Ingredients 
4 Asparagus Spears
1 Egg
25g Smoked Salmon
4 Sprays of Low Cal Spray oil
Salt and Pepper

Method 

Heat the oven to 200 degrees

Cut the woody ends of the asparagus spears and put in a ceramic oven proof dish, spray with oil and season with pepper

Bake in the oven for about 5 mins, until becoming tender. Remove from the oven and crack the egg in the dish and place in the oven for approx 5 mins, until the whites have set and the yolk is paling.

Serve with 25g Smoked Salmon and a wedge of lemon

Blueberry Pancakes - Serves 4

5 ProPoints per Serving  / 6 ProPoints including Blueberry Syrup

This is a lovely breakfast and I think it would be great for kids! 

I always struggle wit breakfast ideas that are going to fill me up and keep me going till lunch. This breakfast works! 

You don't have to use blueberries. You could use banana, mango, stewed apple instead of the syrup.

Ingredients - pancakes 

100g flour, self raising

1/2 tsp cinnamon

2 tbsp maple syrup 

1 egg

100ml milk

Handful blueberries, fresh or frozen

1tsp low fat butter 

Ingredients - syrup

2 handfuls of blueberries, frozen or fresh

Tsp honey

Method

1. Whisk all the pancake ingredients together, except the blueberries, until smooth

2. Heat the butter in the pan and dollop a spoonful of the mixture in to the pan. My pan can take 2 pancakes at a time and this mixture makes 12 pancakes. 

3. Add three to four blueberries to the pancake and wait for it to cook. 

4. Once bubbles have formed on the top of the pancake and it looks a little set, flip it

5. To make the sauce, put the honey and blueberries in a pan and bring to a boil. Simmer and stir to help some of the berries pop

6. Serve pancakes with syrup on top

King Prawns with Mango Salsa and Herby Cous Cous

Serves 2 - 5 ProPoints

Ingredients 

80g Cous Cous

16 Cooked and peeled King Prawns

1 Mango, diced 

1/2 Chilli, finely diced 

1 Spring onion, chopped 

1/2 Cucumber, diced

2 tsp Italian Herbs

1/2 Chicken Stock cube

Lime Juice

Method 

1. Place 80g Cous Cous in a bowl with 160g chicken stock and herbs, cover until all the water is absorbed and Cous Cous is soft. Fluff with a fork 

2. Add the mango, chili, spring onion, cucumber and lime juice together, toss and add to Cous Cous with the prawns 

3. Serve immediately or refrigerate for later.