POACHED EGGS IN STEAM FRIED SEASONAL VEGGIES

Sep 18, 2017 | 0 comments

POACHED EGGS IN STEAM FRIED SEASONAL VEGGIES 

Ingredients:

  • 2 x small onions thinly sliced or 6 x spring onions sliced
  • 1 x pakchoi or tatsoi, slice the leaves length wise
  • 1 x carrot, sliced in bite size pieces
  • 1 x kale leaf sliced thinly or baby spinach, swiss chard works too.
  • 1/2 a fennel bulb sliced thinly
  • A handful of herbs of your choice, parsley, coriander and chives work well.
  • 4 x free range eggs
  • Himalayan salt and/or smoked paprika

Method:

Sautè/fry the onion in a little coconut oil on a medium heat until the onion is soft and translucent. 

Place the carrots, kale and fennel into the pan with a splash of water.

Cover with a lid and allow to simmer until the veggies are par cooked. Checking that the pan doesn’t run out of liquid. The veggies need the steam frying process to lock the nutrition in.

Place the Tatsoi/Pakchoi leaves on top of the veggies and cover for a minute of so.

Create two wells/spaces in the middle of the pan and break the eggs in the liquid at the bottom of the pan. 

Place the lid on if one wants a medium to well cooked egg or leave the lid off to have a softer egg.

Sprinkle some fresh herbs over the top of the plate  and serve immediately with a sprinkling of salt and/or smoked paprika. 

Serves 2

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