This is an extremely healthful dish and can be consumed for breakfast, lunch or dinner. Eggs are highly nutritious. The yolk contains a vast array of vitamins and minerals, including selenium and tryptophan. Tryptophan is an amino acid and acts as a precursor to serotonin. Serotonin plays a role in regulation of sleep, appetite and mood. Eggs contain all of the fat soluble vitamins (A, D, E and K) rarely found in one food item.
We have all heard the saying ‘eat your greens’. When it comes to nutrition, there has never been an aphorism more to the truth. Greens are a major source of calcium and iron. They are also high in antioxidants. Quercetin is a bioflavonoid found in leafy green vegetables. As well as having antioxidant properties, quercetin displays anti inflammatory activity.
Ingredients
- 1 or 2 eggs
- 1 tsp salt (optional)
- 2 tsp vinegar (optional)
- Green leafy vegetable (an array such as baby spinach, kale, bok choy, or just one type).
- Coconut oil (this type of oil has the greatest heat resistance and is considered one of the most favourable to cook with).
Method
- Quarter fill a saucepan with water, add vinegar and salt and bring to the boil.
- Once boiling, reduce to simmer.
- Using a wooden spoon, stir the simmering water in one direction creating a whirlpool. This will help to give the poached eggs a rounded shape.
- Crack the egg into the centre of the whirlpool, increase heat. Wait for boiling point to be reached, turn off heat, cover with airtight lid and cook for 2 mins for a semi soft yolk and 4 mins for a harder yolk.
- While this is cooking, sauté chopped veggies until soft.