Sunday, 19 February 2017

Baked Eggs Brunch


Sundays to me can only mean one thing; if it's not a roast dinner, then it's got to be brunch! There is always a nice social element associated with going for brunch (especially here in London) - this dish is perfect for sharing and it's quick and easy to make. The protein from the eggs and salmon will keep you going until the early afternoon, it will provide you with a balanced healthy start to your day and checks off 3 of your 5 a day nice and early, works for me!


What you'll need:
-1tbsp oil (coconut / olive whichever you prefer)
-About 2 handfuls of curly kale leaves
-About 2 handfuls of fresh spinach
-A handful of cherry tomatoes
-1tbsp of tomato puree
-1tbsp water
-3 eggs
-Smoked salmon
-Feta cheese
-Fresh dill

How to make:
Heat up a small to medium sized frying pan with some oil, add in the tomatoes (whole), followed by the kale, spinach, tomato puree and water and allow to saute. Once the tomatoes have softened, use the back of a wooden spoon to squash them down (be careful of the hot juices when doing this as they may spurt out). Create 3 wells within the tomato & greens mix, crack the eggs into each one then cover with a pan lid - this will create steam which will effectively poach the eggs, this should take around 5 minutes. Once the eggs have poached, remove from the heat and add some slices of salmon, crumble some feta cheese and add some sprigs of fresh dill.

Serve straight from the pan at the table and enjoy!

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