Soft Boiled Eggs & Warm Green Veg Salad

For more recipes and inspiration visit @sonasfoodjournal on Instagram


Serves 2


Ingredients

4 large eggs🥚, at room temperature

180g Asparagus sliced, sliced lengthways in half

120g Green beans

45g Cashews halved

1 Garlic clove 🧄, sliced

1 Ruby gem lettuce, split half lengthways

100g Feta cheese, crumbled

1/2 tspn Italian spiced herb mix (see note in comments)

Sprinkle black sesame seeds (optional)

1 Ripe avocado🥑, halved and sliced

Salt & pepper to taste

Drizzle of oil

Note: I usually stock up on the herb mix directly from Italy. The mix usually includes a blend of dried herbs and chilli flakes. However, you can buy an Italian dry herb mix in most supermarkets, just add some dried chilli flakes to it and it will work just as well for this recipe.

Method


Soft boiled eggs

  1. Fill a medium sized saucepan with water and bring to a boil.

  2. Slowly lower the eggs into the boiling water using a spoon and set a timer for 6 mins. Having the eggs at room temperature means they are less likely to crack.

  3. As soon as the timer goes off, remove the eggs from the boiling water carefully and plunge them into some cold water. This will stop any further cooking and allow the shells to cool quickly for peeling.

  4. Lightly tap the eggs on the edge of a bowl or on the worktop to allow some cracks to develop on the shells for easy peeling.


Warm greens

  1. Drizzle some oil in a pan and fry off the garlic and spice herb mix for 2-3 mins on a low heat.

  2. Throw in the asparagus and cook on a low-medium heat for about 4 mins. (These usually take a bit longer to cook through than the beans, however if you are using very fine asparagus spears you can cook these with the beans at the same time).

  3. The beans can go in next. Toss through with the asparagus and cook on a medium heat for about 4 mins. Season at this stage.

  4. Move the beans and asparagus to the edges (or one side) of the pan and place the gem lettuce halves face down in the pan and cook for another couple of mins. Throw in the cashews at the same time allowing them to toast lightly. Cook for about 2 mins on a medium-high heat.

  5. The beans and asparagus should be cooked through but still maintain a slight crunch. Sprinkle over the sesame seeds and give all the greens and cashews a quick mix together in the pan before serving. Taste and adjust the seasoning if necessary.


Serve the eggs & greens with the crumbled feta cheese and fresh avocado. Season the eggs and avocado and drizzle a little olive oil just before serving.


Note: I usually stock up on this directly from Italy. The mix usually includes a blend of dried herbs and chilli flakes. However, you can buy an Italian dry herb mix in most supermarkets, just add some dried chilli flakes to it and it will work just as well for this recipe.



For more recipes and inspiration visit @sonasfoodjournal on Instagram

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