Hartlepool boxer Savannah Marshall has a recipe for healthy eating campaign

Savannah Marshall, who is bidding to join the Olympic team for the Games in Rio, has given her name to a recipe designed for sports people.

Marshall’s Morning Run Recovery Eggs is one of 40 recipes created by nutritionists at the English Institute for Sport to be featured on a Lottery-funded website.

“It is an unusual honour and a bit of fun to have a recipe named after me,” said Savannah.

“I hope it will encourage sports fans to take a look at the website and to understand why what they eat matters.

“Funding from the Lottery allows the institute to fine tune our diets to help us get a competitive edge.

“The website means that everyone who loves sport can benefit from that advice to improve their performance and stay healthy.”

Savannah’s recipe is aimed at helping athletes recover after a gruelling training session or event.

Dr Kevin Currell of the institute said: “Food is a vital part of training for an elite athlete.

“The diets are designed to suit the specific demands of each sport.

“Those principles can be applied to the eating habits of anyone who does sport.

“The website aims to make the scientific expertise we apply to elite athletes available to a much wider audience.”

www.thefoodchampions.co.uk

Nutritional value

This dish is simple and quick to prepare and is a great breakfast after a morning run.

The eggs provide protein and the spinach and coriander are high anti-inflammatories, which all help the muscles to recover.

The tomatoes deliver vitamin c and avocado provides essential fats which are good for the body.

Benefits: Post-morning run recovery

Ingredients

Serves 2

8 eggs

3 knobs of butter

Pinch of salt

1 tsp. white wine vinegar

½ avocado peeled and roughly chopped

1 plum tomato roughly chopped

½ red chilli

1 tbsp. fresh coriander

1 handful baby spinach leaves

Directions

Fill a deep saucepan ¼ full of water and bring to the boil on the stove. Once boiling turn down to a gentle simmer. Now find a bowl that will fit over the saucepan without touching the water.

Crack the eggs into the bowl along with a pinch of salt. Whisk the eggs well. Now add 1 knob of butter to the eggs and place the bowl over the water. Whilst cooking stir continuously.

Once the eggs are cooked remove from the heat and divide between 2 plates. Splash the vinegar over the eggs. Quickly heat a sauté pan over a high heat and add the remaining butter, wait until the butter is foaming and has turned slightly brown and spoon this over the eggs and serve.

If you wanted to serve the Colombian eggs simply fold in the remaining ingredients into the eggs as you remove from the pan.