Sat Bains reveals his ‘Perfect Breakfast’

Sat Bains shared his “perfect breakfast” recipe that is crammed full of nutritional goodness.

Since suffering a heart attack in 2021, the Michelin Star chef has switched up his diet so that he has more heart-healthy foods.

He also wrote a cookbook titled Eat To Your Heart’s Content.

One dish from the book that is great for breakfast or lunch is shiitake mushrooms with beluga lentils and fried eggs.

Shiitake mushrooms increase daily vegetable intake plus they contain the heart-healthy soluble fibre beta-glucan.

This can reduce insulin resistance, lower cholesterol and support body weight and heart health.

Sat Bains says: “A fricassee of mushrooms is one of the most evocative, delicious things I can imagine: earthy notes, meaty mushrooms – and who doesn’t love a fried egg?

“The beluga lentils add a great texture to the dish, and garlic and thyme are just meant for each other. It’s a perfect breakfast/lunch for me.”

Here is how to make it yourself:

Ingredients (serves one)

• 200g shiitake mushrooms, wiped clean and sliced
• 50ml olive oil
• 40g salted butter
• 3 garlic cloves, crushed
• 2 shallots, finely sliced
• 2 sprigs of thyme
• 1 x 100g pouch of precooked beluga lentils
• 2 large organic eggs, cracked into 2 small bowls
• Flaked sea salt and freshly ground black pepper, to taste

Method

Step 1

Heat a pan with olive oil and when hot, add the mushrooms and saute.

They take on a highly toasted flavour where they caramelise and release an amazing aroma, which is what you are after.

Step 2

Add the shallots to give it a lovely lift, then lentils, pre-cooked from a bag. You’re trying to toast the lentils.

Step 3

Add the garlic but spread it out so it doesn’t burn, then a couple of springs of thyme.

Step 4

Add butter and gently cook.

According to Sat, there is a misconception about using butter in healthy food.

He says:

“You want to use whole foods.”

“Used in moderation, a little bit of butter is good for you, and it’s got a bit of flavour in there.”

Step 5

Add the eggs.

Specifically the egg white, it soaks up the lentils and mushrooms, ending up with incredibly crispy shiitake mushrooms and lentils.

Sat mentions: “You notice I don’t put any salt in this dish anywhere in the initial stage.

“You always season the egg at the end of frying, otherwise you get white specks on the yolk.”

Step 6

Add a little olive oil.

Enjoy with toast and kimchi.