Ingredients
- A large handful of crunchy greens per person, try asparagus, bok choy, beansprouts, chard/silver beet stalks, green beans and any leafy greens such as spinach or shredded Asian cabbage can be added 20sec from the end of steaming.
- Equal parts tamari, lemon juice and sesame oil
- A thumb of grated ginger
- A fresh chilli diced or a sprinkle of chilli seeds.
- Toasted hazelnuts, roughly chopped
- An egg per person
Asian greens with soft poached eggs
Method
- Poach eggs to your liking in plenty of salty boiling water
- Remove with a slotted spoon and allow to drain, soft boiled eggs are equally as good
- Wash your greens, and cut as is needed to facilitate even steaming
- Steam for no longer than 2-3min, adding leafing greens only seconds from the end
- Then plunge vegetables straight into plenty of iced water once cool drain, this arrests the cooking and preserves their brilliant green colouring
- While steaming combine tamari, lemon juice, chilli, grated ginger and sesame oil in a small bowl
- Pile greens onto your choice of platter or individual plates
- Top with poached eggs and scatter with toasted hazelnuts
- Serve without delay
Comments
Lean, colourful, and packed with flavour here’s a seriously easy meal-in-a-bowl perfect for a busy weeknight supper or an impromptu weekend lunch with friends.
Thanks to Janefields - Greens and herbs, Amazelnuts - Hazelnuts, and to Anne Robertson – Free range eggs for providing the ingredients used in the demonstration at the market
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