Miso tenderstem with poached eggs
A delicious twist on a normal breakfast, a protein rich dish which will also support your gut health. Tenderstem broccoli for breakfast will give your body the fibre it needs and help you feel full until lunchtime.
The miso dressing is a great way to add probiotic goodness to your diet.
miso tender stem with poached eggs
Ingredients
serves 1
large handful of tender stem broccoli (sliced in half lengthwise)
1 tbsp olive oil
2 eggs poached
sunflower seed, hemp seed and chilli flakes to serve
dressing
1 tsp lemon juice
1 tsp white miso paste
1 tsp olive oil
Add your sliced broccoli to a baking tray, drizzle over the olive oil and mix together. Bake in the oven for about 5 minutes (FAN 180).
Mix together all the ingredients for the dressing. Mix well until the mixture is smooth. If it looks a little like its curdling, continue to mix…it will become smooth.
Poach your eggs - boil water in a saucepan and add 1 tsp vinegar. Crack your egg into a cup or small bowl, give the water a good stir and gently pour the egg into the boiling water, followed with the second egg. The water should be on a gentle boil.
Poach the eggs for about 2 minutes. Remove the egg with a slotted spoon and check the egg is done. If not pop it back into the water for about 20 seconds. Remove the egg and transfer to kitchen paper to drain away the water.
Add your broccoli to a plate, drizzle over the dressing and top with your poached eggs.
Top with a handful of sunflower seed, hemp seed and chilli flakes.
