Ingredients
- 1 tablespoon apple cider vinegar.
- 2 large free-range eggs.
- 1 tablespoon extra virgin olive oil.
- 1 cup silverbeet leaves, roughly chopped.
- 1/3 cup frozen peas.
- Sea salt and freshly ground black pepper, to taste.
- 1 tablespoon seeds of your choice, we like pumpkin and sesame.
Kefir Hollandaise
- 60 ml coconut kefir, store-bought or homemade.
- 1/2 clove garlic, minced.
- 1/2 teaspoon olive oil.
- 1/8 teaspoon turmeric, ground.
- Pinch of sea salt.
Directions
- 1. Combine all ingredients for Kefir Hollandaise in a small bowl and set aside. This can be done in a small food processor or by hand.
2. Bring a medium pan of water (about 4cm high) to a rolling simmer. Stir in apple cider vinegar. Crack your eggs into two small ramekins or bowls. Using a spoon, swirl the water around to shallow pan to create a whirlpool in the middle. Gently lower the eggs, one by one, into the middle of the whirlpool. Set your timer and leave to simmer for 4 minutes. Reduce the heat slightly if the water is boiling too vigorously or foaming too much. Gently remove eggs from the water with a slotted spoon and set aside.
3. Drain the pan of the water and wipe dry. Place back over the heat and add in the olive oil. Add in silverbeet and peas and sauté for 2 minutes, or until silverbeet stems are tender.
4. Stack sautéed greens with poached eggs, drizzle with the Kefir Hollandaise and serve sprinkled with seeds.
Note
Toast your seeds in a dry pan for some extra crunch!
We’ve topped these super easy poached eggs with a probiotic kefir hollandaise to keep your gut healthy and strong! Served with nutrient-dense greens and a sprinkling of crunchy seeds, we reckon this brekkie runs circles around the humble eggs benny!
Ingredients
- 1 tablespoon apple cider vinegar.
- 2 large free-range eggs.
- 1 tablespoon extra virgin olive oil.
- 1 cup silverbeet leaves, roughly chopped.
- 1/3 cup frozen peas.
- Sea salt and freshly ground black pepper, to taste.
- 1 tablespoon seeds of your choice, we like pumpkin and sesame.
Kefir Hollandaise
- 60 ml coconut kefir, store-bought or homemade.
- 1/2 clove garlic, minced.
- 1/2 teaspoon olive oil.
- 1/8 teaspoon turmeric, ground.
- Pinch of sea salt.
Directions
- 1. Combine all ingredients for Kefir Hollandaise in a small bowl and set aside. This can be done in a small food processor or by hand.
2. Bring a medium pan of water (about 4cm high) to a rolling simmer. Stir in apple cider vinegar. Crack your eggs into two small ramekins or bowls. Using a spoon, swirl the water around to shallow pan to create a whirlpool in the middle. Gently lower the eggs, one by one, into the middle of the whirlpool. Set your timer and leave to simmer for 4 minutes. Reduce the heat slightly if the water is boiling too vigorously or foaming too much. Gently remove eggs from the water with a slotted spoon and set aside.
3. Drain the pan of the water and wipe dry. Place back over the heat and add in the olive oil. Add in silverbeet and peas and sauté for 2 minutes, or until silverbeet stems are tender.
4. Stack sautéed greens with poached eggs, drizzle with the Kefir Hollandaise and serve sprinkled with seeds.
Note
Toast your seeds in a dry pan for some extra crunch!