Eggstasy Cookbook: High Protein Meal Prep Recipes for Breakfast, Lunch, Dinner, and Snacks || an Easy Way to Make Eggs for Active People

You already have everything you need. You just keep walking past it.
The egg sits in your refrigerator right now — inexpensive, complete, and almost insultingly capable. It can be a two-minute weekday breakfast or the centrepiece of a dinner that makes people ask what restaurant you ordered from. Most cookbooks treat it as a supporting character. This one gives it the lead role.
One hundred recipes. Four chapters. A full day of eating — and a full week of meal prep — built entirely around the most reliable protein source in your kitchen.
Start the morning right. Thirty breakfast and brunch recipes that go well beyond scrambled eggs. Shakshuka in its classic and green forms. Frittatas built with mushroom and gruyère, or spinach and feta, or turkey sausage and roasted peppers. Omelets. Protein-loaded toast combinations. High-protein bowls over quinoa, sweet potato or lentils. Cottage cheese pancakes that contain no protein powder and no compromise. Every recipe tells you exactly how much protein you are eating.
Make lunch worth stopping for. Twenty-five recipes for the middle of the day — grain bowls dressed in sesame and citrus, composed salads in the French tradition, wraps that actually hold together, and five variations on egg salad that range from classic to curried to smoked salmon. These are not side dishes with an egg dropped on top. These are complete meals.
Prove the egg belongs at the dinner table. Thirty evening recipes that would satisfy anyone who still assumes eggs are just for breakfast. Coconut curries. Three styles of quiche. Fried rice that beats takeout at its own game. A Turkish dish of poached eggs over warm garlic yogurt. A baked salmon dish. A spiced lamb and aubergine bake. Stews, casseroles, stir-fries.
Build a week in one afternoon. Twenty snack and meal prep recipes — three styles of pickled eggs, five flavour variations of silky egg bites, protein snack boxes, overnight oat cups, and spicy marinated eggs that get better every day they sit in the jar.
This book contains no photographs. Not because they were forgotten, but because removing them keeps production costs low — and that means the price you pay is genuinely lower. Less paper, less ink, a smaller footprint on the planet. What you get instead is something more interesting: a recipe you have to cook by instinct, smell and taste rather than by chasing a styled image. That is how good cooks actually cook. This book will show you how.