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This breakfast is a simple, yet sensational way to serve eggs – one for hubby and kids to make you for Mother’s Day.  If you are over poached or boiled eggs, then this is for you.  Also if you are not confident poaching eggs, then give this a try, it’s so easy.  Personally, I think it doesn’t get any better than this.  My kids love dunking soldiers into the runny yolk (actually, so do I)!

 

Why is it a healthy start to the day?

Eggs are nature’s power house of nutrition and goodness. Nothing more, they are just good!

 

Also…

A great, nutritious lunch or fast dinner.

 

Serves 1

 

Ingredients (per serve)

2 large free range or organic eggs

1 heaped tablespoon (roughly) of a good quality feta cheese

1 tablespoon of lemon olive oil (I like Colbram Estate Lemon Infused EVO at supermarkets everywhere)

Sea salt and freshly ground black pepper, to taste

 

Grease a small ceramic or glass bowl (I use a ramekin) with a drizzle of lemon oil, then carefully crack the eggs side by side into it.  Top with the crumbled feta and a little seasoning.

 

Place a little water in a large deep fry pan (or pot).  Place the bowls or ramekins into the water bath.  You want the water level about half to two thirds the way up the ramekin.

 

Put the lid on the pan and place over a high heat to bring the water to the boil.  Once the water starts to boil, steam for around 4-5 minutes, or until the eggs are cooked to your liking.  They will rattle around a little as they boil.  Please keep checking the eggs, especially if you like them a little runny.  The cooking time can vary by a minute or two depending upon the size of the eggs and whether they are at room temperature or not.

 

Remove from the water bath (very carefully with a tea towel).  Drizzle with the lemon olive oil and serve with a piece of crusty sourdough immediately.

 

Variations

Dairy free

Forget the feta, top with toasted seeds or cashew nut cheese instead.

 

Gluten and grain free

Serve with a gluten or grain-free bread.

 

Don’t have lemon oil?

Mix a little lemon zest into extra virgin olive oil and drizzle away.

 

For more healthy inspiration and free recipes, visit www.wellnourished.com.au.

 

Well Nourished

Well Nourished  

Founded by Georgia, a mum, cookbook author, naturopath with 19 years experience and the creator of The Well Nourished Lunch Box Challenge, Well Nourished delivers wholesome, easy-to-follow recipes targeted to busy families. Readers flock to Well Nourished for inspiring health advice and free, nourishing, family friendly recipes. // www.wellnourished.com.au