VEGETARIAN BREAKFAST
Lovely simple fulfilling breakfast full of great flavours with a rich voluptuous poached egg.
A great source of protein, iron and amino acids along with the nutritional power house egg.
Ingredients
(serves 2)
Falafel
50ml olive oil
1 small shallot finely diced
2 cloves garlic finely chopped
1/2 red pepper finely diced
500g fresh spinach finely chopped
1 can chickpeas drained
OR
1 cup dried chickpeas soaked 24 hrs
1 lemon juice and zest
1 tsp cumin
1 tsp coriander
1/2 tsp turmeric
1/2 tsp cayenne pepper
Good pinch sea salt and black pepper
1/4 tsp baking powder for a lighter texture
Hash
2 large potato boiled and roughly mashed
1 tsp apple cider vinegar
Good pinch salt and white pepper
Poached Eggs
2 eggs
1-2 litres water simmering
50ml apple cider vinegar
Heat a tbsp of olive oil, gently soften with out colour the onion and garlic, add the spinach and wilt.
Place all the ingredients except the potato, apple cider vinegar, salt and white pepper in a blender along with the spinach and pulse until finely chopped, not a puree or this will make the balls dense.
Roll into balls and coat in the remaining olive oil and bake at 180 C / 356 F for 20 minutes until crisp.
Once cooked mix 6 balls into the mashed potatoes and form into potato cakes, sear in a pan for a few minutes until crispy.
Bring the water and apple cider vinegar to a very gentle simmer, crack the eggs in to two small ramekins, gently stir the water to creat a hint of a vortex then gently pour the eggs into the water one at a time and leave to cook for 2 minutes, remove and drain.
Serve the poached egg on top of the falafel potato hash.
