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Fragrant Beetroot & Poached egg


Prep Time

10

Prep Notes

This recipe requires only boiled water (for the egg) and a frying pan to slow-cook the beetroot.

Cooking Time

10

Yields

1

Ingredients

- Egg (1)

- Cooked beetroot (1/2) I buy it ready-made (without the skin)

- Olive oil

- Sprouts

- Fresh herbs (be creative): rosemary, thyme, oregano, basil, ground coriander seeds

- Dash of garlic (optional)

- salt, black pepper to taste

Directions

1. Make the poached egg, leave aside. Directions (how to prepare a poached egg) see here: https://www.youtube.com/watch?v=pAWduxoCgVk

2. Grate the cooked beetroot.

3. Mince garlic and herbs, mix all with beetroot

3. Heat the pan (medium), add a bit of olive oil, add beetroot mixture

3. Cook for about 10 minutes, add salt and pepper at the end

4. Split your plate in 2 parts, serve beetroot on 1 half, garnish it with sprouts, serve the egg on the other part.


Optional: for a more nourishing version: cook lentils and serve the egg on the bed of lentils.