I bumped into my nutritionist friend the other day and she reminded me of the importance of eating seasonally. With this in mind I decided to create a super simple delicious meal using seasonal greens and my favourite food ever, poached eggs! I could eat this dish for breakfast, lunch and dinner and the sprinkle of parmesan really takes it to the next level. Swapping your standard toast for the seasonal greens a couple of times a week is a great if you looking to keep things light and avoid that sluggish feeling. Whole and in season veg is what you want to be choosing to feel vibrant all year round and I love making eggs the main part of my meal at least twice a week…
Ingredients – serves 1
60g long stemmed broccoli
60g green beans
4 asparagus spears
Tsp finely grated parmesan
Sprinkle of chilli flakes
Sprinkle of black pepper
1. Boil water in a saucepan and add the broccoli, green beans and asparagus spears. Simmer for 5 minutes.
2. Poach your two eggs. (I use a shallow pan, I find this works best)
3. Drain the green seasonal veggies and place on a plate with the poached eggs on top.
4. Sprinkle the parmesan, chilli flakes and black pepper on top.
I am honoured to be an #EggCentric ambassador for British Lion Eggs this year. Eggs are a great source of protein and vitamins and minerals, combined with plenty of veg they can make a healthy meal at any time of day. Share you egg recipes with me and British Lion Eggs on Instagram with the #eggcentric hashtag to spead the egg love!
Try my other egg recipes too…
Love, Lottie x