Recipes
Sauteed greens and poached egg
- perfect for breakfast.
- perfect for lunch.
- perfect for supper.
- perfect for using up various greens in your fridge
- toppings are recommended! hemp seeds, chilli flakes, caramelised onion, chopped and toasted nuts, garlic granules, toasted pine nuts, fleshy green olives … limited only by your imagination!
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
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Ingredients
- 1 assortment organic broccoli and whatever you have on hand: kale, spinach, brussels sprouts, silverbeet, rainbow chard, zucchini, asparagus, green beans, peas etc chopped into bite-size pieces. Herbs greatly encouraged - go nuts!
- 2 sticks organic green onion sliced
- 2 cloves organic garlic
- 1 large organic lemon juice of
- 2 tablespoons organic olive oil
- organic sea salt and cracked black pepper
- 1 large organic egg
Ingredients
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Instructions
- In a frying pan over medium heat, saute the chopped green onion and garlic in a splash of olive oil for a few minutes until softened.
- Add the rest of the greens and turn the heat up. Saute for several minutes until the greens are crisp-tender. It helps to add a little water or put on a lid to help steam (or both!)
- A couple of minutes before they are ready, squirt with half a lemon, and add seasoning. Crack an egg into the middle and put the lid on so the egg steams in the greens.
- When the egg is cooked to your liking, squirt everything with the other half of the lemon, and drizzle with the olive oil. Sprinkle on your toppings and you're good to go!
