Poached eggs on a bed of baked vegetables

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Ahealthy breakfast also includes a tasty portion of vegetables. Something that Goop founder Gwyneth Paltrow totally understands. In her new cookbook ‘Eat Reset Heal’ you will find this fine recipe for poached eggs on a bed of fried vegetables. Simple, healthy and super tasty.


2 people:

  • 2 tablespoons olive oil
  • Small hand of leek, in thin rings
  • 150 grams chopped chard leaves
  • Kosher salt or sea salt flakes
  • 2 large eggs
  • Freshly ground black pepper

Gwyneth: “Liquid egg yolk and baked vegetables are a heavenly combination. I know there are people who think you can’t live without vinegar when poaching an egg, but I don’t care. Just make sure to keep the water vortex moving by stirring gently but steadily so that the eggs cook gently.”

Healthy breakfast: poached eggs with vegetables

This is how you make this healthy breakfast

Bring a large pot of water to a boil.

Meanwhile, in a medium non-stick frying pan, heat the olive oil over low to medium heat. Add the leek rings and fry for 3 minutes. Then stir in the chard and a generous pinch of salt.

Break the eggs into small baking dishes (ramekins) or cups and add them one at a time to the gently bubbling water; use a large slotted spoon so they don’t stick to the bottom of the pan. Poach the eggs for 2½ minutes, or until the whites are fully cooked but the yolk is still soft when pressed gently with your fingertip.

Divide the vegetables between two plates, place a poached egg on each vegetable bed and sprinkle with salt and pepper.

Source: Culy by culy.nl
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