CLEAN EATING POACHED EGGS WITH FARM VEGGIES AND ROMESCO SAUCE

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INGREDIENTS

4-6 Organic Free Range Eggs

Romesco Sauce
1 cup crushed tomatoes
1 cup roasted red capsicum
1 garlic clove crushed
1/2 cup raw blanched almonds
Himalayan sea salt to taste
2 tsp paprika
Add 1 tsp cayenne pepper for a spicier option

Vegetables
Asparagus
Carrots
Brussels Sprouts
Sweet Potatoes
Onion
Baby spinach
1 tbsp coconut oil
Sprinkle Himalayan sea salt to taste

DIRECTIONS
1. Preheat oven to 175 degrees celcius
2. Clean and chop veggies
3. Line vegetables on baking sheet, sprinkle coconut oil and salt and mix to coat
4. Roast for 40 minutes or until tender
5. While roasting, combine Romesco Sauce ingredients in your food processor, pulse until combined and thick, pour into bowl and set aside in refrigerator until ready to serve (note: this makes more sauce than you’ll likely need)
6. Prepare poached eggs
-Fill a small/medium size pot with about 2 cups of water and 1 tbsp vinegar
-Crack eggs individually into a ramekin
-Once water is boiling, stir water with spatula until water is spinning slightly in a circular motion
-Slowly pour egg into the spinning water; use spatula to slightly move it together if you need to
-Let cook for about 3-4 minutes until egg white is opaque; spoon out with slotted spoon and set aside
7. When veggies are cooked serve with eggs and sauce.

ENJOY!!

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