Garlic sprouts and Poached egg

Serves 1

About this recipe

A delicious protein and healthy fat packed brunch that is easy to prepare. The beautiful garlic and thyme flavour the bitter sprouts and the process of steaming the egg cooks it to perfection. Brussels Sprouts are one of the best sources of sulforaphane we have available in the UK, a powerful anti-inflammatory plant chemical contained in brassica vegetables. Cooking it lightly retains its nutrients and flavour, this is definitely one of my favourite meals to make.


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Ingredients
  • 1 Egg
  • 50g Brussels Sprouts, finely sliced
  • 1 garlic clove, finely sliced
  • 4 sprigs of Thyme
  • 25g Alfalfa sprouts
  • 2 tbsp Extra Virgin Olive oil
Instructions

WARM the oil in a frying pan over a medium heat

SAUTE the garlic and thyme for 2-3 minutes until browned

ADD the Brussels and cook for 3-4 mins

ADD the alfalfa onto the brussels

CRACK the egg into the alfalfa sprouts with a dash (10-20mls) of water around the sides of the pan and cover for 2-3 minutes until the egg has cooked


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