Fabulous low carb hearty breakfast loaded with flavour and a rich duck egg yolk, this is one great breakfast perfect for a go slow Sunday morning and with a kick of hot sauce it’s one of my favourites.
Prep time 5 minutes / Cooking time 15 minutes
Ingredients
(serves 2)
Olive oil
1 tbsp butter
1 small onion diced
2 cloves garlic chopped
1 sweet potato peeled diced
1 courgette diced
1 red pepper diced
1 fresh jalapeño sliced
1/4 cup chopped coriander
1 cup grated mozzarella
Himalayan sea salt
Fresh ground black pepper
Your favourite hot sauce
4 duck or chicken eggs
1 tbsp white wine vinegar
Heat a skillet medium hot add the olive oil and butter along with the onion, garlic and sweet potato, gently cook until soft, approx ten minutes, then add the red pepper and courgette and cook for a further 5 minutes.
Meanwhile bring a tall pan of water to a rolling simmer, add the white wine vinegar, place the eggs individually in small bowls, whisk the simmering water to create a vortex in the center and gently slip in two eggs one at a time, leave to poach for 2-3 minutes, using a slotted spoon remove and place on a tea towel to drain, repeat again for the remaining 2 eggs.
Give the skillet a good seasoning with salt and pepper, stir and take off the heat, sprinkle over the cheese, coriander and fresh jalapeños then a good drizzle of your favourite hot sauce, serve topped with your poached eggs, enjoy.
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