Thursday morning is undoubtedly going to involve a throbbing headache, a desperate thirst and a deep regret for getting that extra gin and tonic. For those of you planning to start 2015 with a hangover: I have the cure.
A big nourishing breakfast is proven to help hangovers and I’m not talking about a big, greasy fry up. Your body needs to be refuelled with the vitamins and minerals that it lost the night before. After doing some research, I have found some of the best foods for this. Eggs are packed with cysteine, an amino-acid that breaks down the toxins produced after drinking alcohol. Spinach is full of folic acid, vitamin C and sulpher – nutrients that will beat those hangover symptoms in no time. Tomatoes provide the benefits of both of the above as they help fight toxins and contain a high level of vitamins and minerals. Combine all three and you’ve got yourself a healthy and FODMAP-free hangover cure, with a side of “hash browns” (because no hangover breakfast is complete without them).
Ingredients for baked eggs:
- ½ red pepper
- 1 can chopped tomatoes
- 1 tsp tomato paste
- 2 eggs
- 200g spinach
- ¼ cup grated parmesan
- Garlic-infused oil
- Chilli flakes
Start by chopping the pepper into small pieces and add it to a large pan with a drizzle of garlic-infused oil. Cook on a medium heat for 2 minutes then add the chopped tomatoes and tomato paste.
Add half the spinach to the pan and all the seasonings, with quantity depending on preference. I decided on 1 tsp chilli flakes, 1 tsp cumin and a big sprinkling of salt and pepper. Leave the mixture to cook on a low heat for about 5 minutes.
In a separate pan, add a drizzle of garlic-infused oil and cook the remaining spinach until wilted.
Pour the tomato mixture into a deep oven-proof dish and top with the wilted spinach. Crack two eggs on top of the mixture and cover with grated parmesan and an extra sprinkling of salt and pepper.
Put in the oven on 180°C for 15 minutes, or until the egg looks set. If you want a hard boiled egg, cook for an extra couple of minutes. When the baked eggs are ready, remove them from the oven and add an extra sprinkling of parmesan.
Ingredients for “hash browns”:
- 2 medium-sized sweet potatoes
- 1 egg white
- 1tsp cumin
- Rapeseed oil
Peel and grate the sweet potatoes. Dry them as best you can – I squeezed out excess liquid with some good old-fashioned kitchen towel. Perhaps you can find a better way of doing this!
In a bowl, mix the grated potatoes with the egg white. Add a sprinkling of salt and pepper and the cumin for an extra kick. Divide the mixture in half. Take the first half and, using your hands, compact it into the shape of a flattened ball. Add it to a pan with a drizzle of rapeseed oil (or whichever oil you prefer).
Cook each side for about 4 minutes, maintaining the shape when you flip it over. Repeat with the second batch of potatoes.
Serve with a large glass of water and a couple of paracetamol and you’ll be feeling better in no time!