Poached Eggs on a Bed of Carrots, Courgette and Tomato
This poached egg recipe is suitable for coeliacs, vegetarian and low fat and is perfect for a quick lunchtime meal.
- 10 min
- Easy
- 1 Portion
Ingredients
Carrot 80 g
Courgette 100 g
Tomato 150 g
Egg 100 g
Salt 1 g
Pepper 1 g
Instructions
1. Grate the carrot and courgette into a bowl. Thickly slice the tomato and set aside. Into a bowl gently crack the eggs and set aside.
2. Into a pan of boiling water, carefully 'drop' or tip the eggs into the water.
3. In another pan of boiling water, place the grated vegetables. The eggs should take no more than 2-3 minutes and the vegetables 1-2 minutes.
4. When the vegetables are nicely blanched, drain and place on a plate. Place the tomato slices on top and season with salt and pepper.
5. Carefully remove the eggs from the pan and place on top of the vegetables.
