Chef Sat Bains shares 'perfect breakfast' recipe to lower cholesterol and improve heart health

Sat Bains, who runs his own 2 Michelin starred restaurant in Nottingham, has shared his favourite breakfast recipe that he turns to for flavour and health

Michelin-starred chef Sat Bains, who suffered a heart attack at the age of 50, has shared his favourite healthy breakfast recipe that doesn't compromise on taste while still providing for his extra heart health needs. The Nottingham-based chef, who runs the two Michelin-starred restaurant Sat Bains, revealed to Sky News that he loves making Shiitake mushrooms with beluga lentils and fried eggs.

He explained that the dish not only provides some of your necessary daily vegetable intake but also contains "the heart-healthy soluble fibre beta-glucan which can reduce insulin resistance, lower cholesterol and support body weight and heart health". The ingredients for one portion of the dish are as follows:

• 200g (7oz) shiitake mushrooms, wiped clean.
• 50ml (1¾fl oz) olive oil.
• 40g (1½oz) salted butter.
• 3 garlic cloves, crushed.
• 2 shallots, finely sliced.
• 2 sprigs of thyme.
• 1 x 100g (3½oz) pouch of precooked beluga lentils.
• 2 large organic eggs, cracked into 2 small bowls.
• Flaked sea salt and freshly ground black pepper, to taste.

The chef outlines his foolproof method for creating a delicious mushroom and lentil dish, advising to kick off with a sizzling hot pan and some olive oil to give your sliced mushrooms a "toasted" finish, which should only take a couple of minutes. Following that, toss in the shallots and already-cooked lentils, highlighting the aim to "dry fry" them.

When it's time for the garlic, thyme, and butter, the culinary wizard acknowledges: "There's a misconception about cooking with butter with healthy food - 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."

Then, it’s all about adding the eggs, letting the whites mingle and absorb the mix of flavours from the other ingredients still in the pan. Offering a word of wisdom, the chef shares an essential tip: "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."