There’s a special kind of magic in the air on the morning of a big hike. The boots are by the door, the flask is filled, and the hills are calling. But before you answer, there’s one crucial piece of kit to sort out: your fuel.
Starting a hike on an empty stomach is a recipe for disaster, guaranteeing you’ll run out of steam long before you reach the summit.
But a heavy, greasy fry-up can leave you feeling sluggish and slow.
What you need is a launchpad—a breakfast that’s delicious, satisfying, and packed with the right kind of long-burn energy to power you up the trail.
This is that breakfast.
We’re talking about the perfect trio of hiking fuel: fluffy, protein-packed eggs to keep your muscles happy; slow-release carbs from proper whole-grain toast for sustained energy; and creamy avocado, loaded with healthy fats for that all-day endurance.
It’s simple, quick, and tastes like the start of a brilliant adventure.
Why This Breakfast is Your Secret Weapon
This isn’t just a tasty meal; it’s a plate of trail-ready science.
The Eggs: Packed with high-quality protein, eggs are essential for preparing your muscles for the climb and helping them recover afterwards. They also keep you feeling fuller for longer, staving off those mid-morning hunger pangs.
The Whole-Grain Toast: This is where your main energy comes from. Unlike white bread, whole grains are complex carbohydrates, which means your body digests them slowly, giving you a steady, reliable release of energy instead of a short-lived sugar rush.
The Avocado: Don’t fear the fats! The healthy, unsaturated fats in avocado are a fantastic source of long-lasting energy, kicking in just when you need them on those longer ascents.
Recipe: The Trailblazer’s Breakfast
Prep time: 2 minutes Cook time: 5 minutes Serves: 1 hungry hiker
For the avocado I like it as a side in chunks but you may want it mashed as a layer on the toast.
The Trailblazer’s Breakfast: The Perfect Pre-Hike Scrambled Eggs & Avocado Toast
This isn’t just a tasty meal; it’s a plate of trail-ready science.
1
servings2
minutes5
minutes480
kcalIngredients
2 large free-range eggs
2 slices good quality whole-grain bread
½ a ripe avocado
A splash of milk or water (optional, for fluffier eggs)
A knob of butter or a dash of oil
Salt and freshly ground black pepper
Optional extra: A pinch of chili flakes or a squeeze of lemon juice for the avocado.
Directions
- Get the Toast On: Pop your whole-grain bread in the toaster. You want it golden and crisp, ready to be the perfect base.
- Prep the Avocado: While the bread is toasting, scoop the flesh of half an avocado into a small bowl. You can either mash it with a fork for a smooth spread or slice it neatly—your call! Season it with a pinch of salt, pepper, and the optional chili flakes or lemon juice.
- Scramble Time: Crack your eggs into a bowl, add the splash of milk or water if you’re using it, and season with a little salt and pepper. Whisk them together with a fork until they’re just combined (don’t go crazy, you’re not making a meringue!).
- Heat the Pan: Place a non-stick frying pan over a medium heat and add your butter or oil. Let it get warm but not smoking.
- Cook the Eggs: Pour the egg mixture into the warm pan. Let it sit for about 20 seconds until it starts to set at the edges. Then, using a spatula, gently push the eggs from the edges into the centre. Keep repeating this slow, gentle pushing motion until the eggs are soft, slightly creamy, and just cooked through. Take them off the heat immediately—they’ll continue to cook for a moment in the hot pan.
- Assemble Your Masterpiece: Your toast should be ready. Place it on a plate, top it with the mashed or sliced avocado, and then pile on your perfect, fluffy scrambled eggs. Finish with an extra crack of black pepper. As you can see I like my avocado sliced on the side myself.
Now, sit down, enjoy every bite, and get ready to conquer that trail.
