This, however, is my latest obsession. It is ever so slightly prettier, healthier and fresher. It is also largely pink.
I had something similar for brunch recently at the local café Sunday and thought THIS IS DELIGHTFUL, I MUST TRY THIS AT HOME.
1. Julienne your carrots and beetroot and add them to a bowl with your Kale
Watch here for Julienne-ing knife skillz but lets be honest no one at uni has a knife sharp enough to cut butter, they really don't come any blunter. So you can go for a rather chunky cut like I have or just grate them up.
2. Into the bowl pour in the olive oil, the juice of a lemon, a minced clove of garlic and sprinkle in lots of salt
3. Massage well to get everything covered in the creamy dressing and to break down the rough kale a little
^ (Apologies for the eyesore above that is, unfortunately, my mutant arm)
4. Poach each egg for 2 minutes, one by one.
I really think it's true that the fresher they are the easier it is. I just boil some water in a pan, add a wee lid of white wine vinegar in. Crack an egg into a cup. Then, when boiling, swill the water round in a circular motion with a dessert spoon and put your egg into the typhoon's eye!
5. When your eggs are cooked, take them out with a slotted spoon and leave them to dry off
6. Plate up your kale medley, chop in an avo & lay the eggs on top
7. Last but not least add a sprinkling of pepper
Et voilĂ . If you are what you eat then this healthy, vibrant and punchy little number suits all my pals very well indeed.
SERVES 2
INGREDIENTS
- 200g curly kale
- 2 carrots
- 3 beetroots
- 100g feta
- a good few glugs of olive oil
- 1 lemon
- 1 garlic clove
- lots of salt
- 1/2 avocado
- 2 eggs
- pepper, to taste
Looks delish Bella - and so pink!
ReplyDeleteThank you Anna!!! xxxxxx
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