Monday 19 September, 2016 0 Comments

This recipe is geared towards people who function best with an equal mix of protein, fats and carbs or are a “mixed” type. People who are a mixed type tend to have average appetites and can last well between meals without hunger, but are hungry when it’s time to eat. They often do well with a protein rich breakfast with quality carbohydrates at lunch or dinner. Being a mixed type may seem like the easiest option, but it is also a requirement to eat enough fat, protein and carbs at every meal.


Poached Eggs with Kumara Rosti and Kale

Ingredients (serves 2)


2 medium orange kumara, peeled and grated

1 tsp sea salt

1-2 large kale leaves, stems removed and leaves finely chopped (or spinach/silverbeet)

½ red onion, finely diced

1 egg, lightly beaten

1 Tbsp butter, melted

1 Tbsp parsley, chopped

2 Tbsp Coconut Oil

4 large eggs

2 cups wilted greens, sliced


Directions


Preheat oven to 120 degrees. Place kumara and salt in a bowl and mix well. Set aside for 10 minutes. Pick up handfuls of kumara and squeeze as hard as you can to remove all the excess liquid, then transfer to a clean bowl and add in the kale, onion, beaten egg, butter, parsley, salt and pepper to taste.

Heat 2 Tbsp of coconut oil in a frying pan over a medium-high heat. Add little handfuls of the kumara mix into the pan, flatten and cook until golden before flipping over and cooking to your liking.

Once rosti’s are cooked, remove from pan and place in the oven to keep warm.

Add a splash of water to the pan and wilt your greens.

Poach eggs.

To serve, place a kumara rosti on each plate and top with poached eggs and the side of wilted greens. Season with a sprinkle of natural sea salt and black pepper.

Note: If you are in a hurry and have left over cooked kumara/pumpkin mash or pieces, you can fry this as your source of clean carbohydrates for breakfast.





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