LEARN TO NOURISH

5 Vitesse Court, Tranmere (Hobart),
Tasmania, AUS

©2017 by Learn to Nourish.

POACHED EGG & VEG

Serves 2


Ingredients:

3 large kale leaves/stems

1 tablespoon of leek or shallots

2 large field mushrooms sliced.        

2 tablespoons of coconut flakes

4 med to large eggs

2 large carrots julienned with vegetable peeler

Apple cider vinegar for poaching water


 Optional Extras:

Small amount of bacon fried in with veg or other veggies/ greens such as sunflower sprouts

Hulled Tahini to serve – gives great creamy taste & high in calcium

¼ of an avocado

1 piece of homemade, high protein bread


Instructions:

Boil pot of water ready for poaching eggs.

Chop kale, leeks, mushroom and peel up carrot shreds.

Add a splash of oil to a pan and then fry up vegetables & coconut flakes until browned.

Add 2tsp of apple cider vinegar to your boiling water and stir water to make a whirlpool. Drop eggs into middle of whirlpool and poach until eggs reach desired consistency.

Serve poached eggs on top of veggies with a couple of slices of avocado.

Top with 1 tbsp. of tahini, spoonful of kimchi or any other healthy condiment you enjoy.


Time saving tips:

Vegetable items can be washed and chopped a couple of days in advance so they are reading to cook quickly on a busy morning. Ensure carrot shreds are kept damp to avoid oxidising.