POACHED EGG & VEG
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
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
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.