Eggs Protein Plus

For millennia, eggs have been regarded as nature’s convenience food. Laid fresh daily they come neatly packaged in their own biodegradable shell! And whether you like them scrambled, hard boiled poached or fried, nothing says breakfast quite like eggs.

Eggs on toast is the perfect way to start your day as combining protein with carbohydrate slows down the release of sugars into the blood stream which means that your energy levels will be more evenly maintained throughout the morning.

Eggs are packed full of concentrated nutrition. In addition to an average 6 grams of protein they also contain 13 vitamins and minerals including phosphorus, selenium and immune bosting vitamin D.

When choosing eggs we would always recommend free range and organic but there are many options to choose from including nutritionally boosted Omega-3 enriched. So, if you want to try something a little more adventurous than regular old scrambled eggs here is a tasty recipe to start your day – enjoy!

Poached Egg, Sweet Potato Rösti and Healthy Hollandaise

1 tbsp white wine vinegar

4 large free-range eggs

2 tsps coconut oil

100g fresh spinach

sea salt and freshly ground black pepper

small handful fresh chives, finely chopped

Sweet Potato Rösti

1 large egg

1 large sweet potato, grated

3 tbsps coconut oil

sea salt and freshly ground black pepper

Healthy Hollandaise

2 egg yolks

3 tbsps melted coconut oil

juice of 1/2 lemon

sea salt and freshly ground black pepper

1. Preheat the oven to 200°C.
2. For the rösti:Place the sweet potato in a large bowl and crack in the egg. Season with salt and pepper; stir well. Place a large, ovenproof frying pan over medium-high heat; add the coconut oil. Place 4 heaped tbsps of the mixture in the pan at a time; press down to create flat cakes. Fry until golden and then flip. Place the pan in the oven for 15–20 minutes, until cooked through.
3. For the hollandaise:Fill a blender with boiling water; pour out when you are ready to start. Add the egg yolks and lemon juice; blend until smooth. With the mixer on, slowly add melted oil until the sauce is smooth and slightly thickened, then season.
4. To poach the eggs, fill a pan with about 2" of water; bring to a boil. Add a pinch of sea salt and the vinegar. Lower to a very gentle simmer and drop each egg into the water right at the surface. Cook 3–4 minutes before removing with a slotted spoon and draining on paper towels.
5. Melt the coconut oil in a large frying pan over medium-high heat and wilt the spinach; add salt and pepper. Drain and keep warm. To serve, place the rösti on four plates, divide the spinach among them, and top each with a poached egg. Top with a generous amount of the sauce, the chopped chives and a grind of black pepper.

Yields 4 servings

Source: reprinted with permission from Fresh © 2017 by Donal Skehan (Sterling Epicure)

**These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.