Breakfast of the Vikings – If you are pushed for time and need a protein hit. The Dill the yogurt can be made days in advance and the fennel and kohlrabi salad takes the same time as the eggs. 

serves a hungry pair          time 10 minutes 

Method: make your dill yoghurt the night before, this helps to let the flavours really develop in the yogurt. Crush garlic, pour over lemon juice (the lemon juice take the rawness out of the garlic), chop dill, mix all through the yogurt, season will salt. Get your water, once boiling drop your eggs, get your toast down. For the fennel and kohlrabi, I like to use a mandolin but you can use a knife. Thinly slice, dress with oil (I like cold press rapeseed), lemon juice and salt.

Ingredients: 2 sides quality smoked mackerel (recommended suppliers; secret smokehouse, H. Froman and sons)

4 local organic eggs

500g 5%/10% organic fat yoghurt

1 one bulb fennel

1 one head kohlrabi

1 dill, parsley, garlic clove, lemon, salt and pepper