Green goodness
Green goodness
Simple, delicious and an oasis of green goodness. Treat your digestive system to a holiday with this abundant alkalising dish.
This breakfast has been inspired by my visits to Australia.
I think Australia is the world capital of delicious breakfasts!
Serves 2 | Prep/cook 15 mins
coconut oil, for frying
2 cloves garlic, crushed
4 tenderstem broccoli florets
6 asparagus spears, chopped
3 handfuls of kale, chopped
1 courgette, sliced
juice of ½ lemon
2–4 free-range eggs
½ avocado, chopped
sea salt and freshly ground black pepper
1 Heat a frying pan over a low heat and melt the coconut oil. Add the crushed garlic and cook for about 1 minute.
2 Stir in the broccoli, asparagus, kale and courgette. Squeeze the lemon juice into the pan and season with salt and pepper.
3 Meanwhile, poach the eggs (use the freshest eggs you can find). Put a pan over a high heat and pour in enough water to come about halfway up the pan. Bring to a simmer and crack the eggs directly into the pan (if you want to be really careful you can crack them into a cup first, one at a time, and then tip them into the water). Poach for about 3–4 minutes, until cooked to your liking.
4 Once the eggs are cooked, fill the bowls with the sautéed veg, scatter the avocado over, top with the poached eggs and season with salt and pepper.
Per serving 287 cals, fat 22g, sat fat 8.5g, carbs 5g, sugars 3.5g, protein 17g, salt 1.5g, fibre 7g
Simple, delicious and an oasis of green goodness. Treat your digestive system to a holiday with this abundant alkalising dish.
This breakfast has been inspired by my visits to Australia.
I think Australia is the world capital of delicious breakfasts!
Serves 2 | Prep/cook 15 mins
coconut oil, for frying
2 cloves garlic, crushed
4 tenderstem broccoli florets
6 asparagus spears, chopped
3 handfuls of kale, chopped
1 courgette, sliced
juice of ½ lemon
2–4 free-range eggs
½ avocado, chopped
sea salt and freshly ground black pepper
1 Heat a frying pan over a low heat and melt the coconut oil. Add the crushed garlic and cook for about 1 minute.
2 Stir in the broccoli, asparagus, kale and courgette. Squeeze the lemon juice into the pan and season with salt and pepper.
3 Meanwhile, poach the eggs (use the freshest eggs you can find). Put a pan over a high heat and pour in enough water to come about halfway up the pan. Bring to a simmer and crack the eggs directly into the pan (if you want to be really careful you can crack them into a cup first, one at a time, and then tip them into the water). Poach for about 3–4 minutes, until cooked to your liking.
4 Once the eggs are cooked, fill the bowls with the sautéed veg, scatter the avocado over, top with the poached eggs and season with salt and pepper.
Per serving 287 cals, fat 22g, sat fat 8.5g, carbs 5g, sugars 3.5g, protein 17g, salt 1.5g, fibre 7g
Green goodness
Reviewed by Unknown
on
2/28/2020
Rating:
Reviewed by Unknown
on
2/28/2020
Rating:
