[Mango and basil breakfast parfait]
Whether it’s St Patrick’s Day or just a regular day of the week it’s easy to get stuck in a breakfast rutt. But it doesn’t have to be that way.
If you follow me on twitter then you’ll probably already know what I have for breakfast most days.
I often fall back to my trusty ricotta, banana, cinnamon and maple syrup on toast or maybe porridge with whatever seasonal fruit I’ve got on hand. Plus my favourite – a poached egg on rye sourdough with a few slices of ripe tomato and some mashed avocado.
Hubby loves his weetbix with skim milk and scrambled eggs on the weekends. What’s your standby?
Yesterday morning I looked in the fruit bowl and saw a ripe mango that was about to turn to the dark side if I didn’t save it. (Note: It’s a crime in Australia* to let a mango go to waste, especially at the end of the season).
I also had some of the gorgeous Barambah Organic Greek yoghurt left that I got from the Taste Festival last week so a breakfast combination started to swirl around in my head. Then I remembered St Patrick’s Day and my inspiration was complete.
I hunted around in the fridge for some mint, but alas there was none. Instead there was a lovely big bunch of basil and I thought ‘Why not?’. Well let me tell you – this combination is delicious!
Begin today with this healthy breakfast and then glide guilt-free through several pints of Guinness later in the day :)
One last observation/memory about St Patrick’s Day: when I was in Primary school there was a boy named Mark whose mother dyed his sandwiches green on this national Irish day. Do you remember any funny green lunches from your school days?
*OK I lied earlier, it’s not really a crime. But it should be!
Mango and basil breakfast parfait
1 large ripe mango, diced
1 cup Greek yoghurt
4-5 basil leaves, finely sliced, plus extra small leaves to garnish (optional)
1. Layer the mango, yoghurt and basil leaves alternately in tall glasses.
2. Finish with a few mango pieces and garnish with extra basil if you like. Serve immediately.