Poached Eggs with Greek Yoghurt & Winter Greens

This recipe serves 4.

Ingredients:

Poached Eggs

• 1 medium deep pot of boiling water
• ¼ cup white vinegar
• 4 fresh organic or free-range eggs (approximately 60g each)

Braised Cashews & Sunflower Seeds

• 1 cup cashew nuts
• 1 cup sunflower seeds
• Boiling water, for soaking
• 2 cups chicken or vegetable stock
• 2 tbsp tamari
• ½ tbsp honey
• 1 tbsp verjuice
• ½ tbsp rice wine vinegar
• ½ of the reserved lemon zest
• Sea salt, to taste
• Butter or olive oil, to finish
• Lemon juice, to taste

Kale Chips

• 1 large bunch kale (curly, frilly or black varieties), large leaves preferred
• 3 tbsp hulled tahini
• 2 tbsp lemon juice
• Zest of 1 lemon
• 1 tbsp macadamia oil
• 1 tsp Himalayan salt
• Warm water, as needed

Roasted Kalettes

• 1 pack kalettes
• Olive oil
• Sea salt
• Cracked black pepper
• ¼ cup chicken or vegetable stock

To Serve

• Quality Greek yoghurt
• Sautéed spinach
• Green peas
• Lemon juice
• Pea tendrils
• Herb oil

Method

Poach the Eggs

1. Bring a medium deep pot of water to a gentle simmer and add the white vinegar.
2. Crack each egg into a small bowl.
3. Gently slide the eggs into the simmering water, one at a time.
4. Cook for 3 minutes and 20 seconds.
5. Remove with a slotted spoon and drain on a clean tea towel.

Prepare the Braised Cashews & Sunflower Seeds

1. Cover the cashews and sunflower seeds with boiling water and soak for 30 minutes.
2. Drain and rinse well.
3. Place the soaked nuts and seeds into a small saucepan with the stock, tamari, honey, verjuice, rice wine vinegar and reserved lemon zest.
4. Simmer gently over low heat for 1 to 2 hours, or until tender, adding a little water if needed.
5. Finish by seasoning with sea salt and adjusting the flavour with butter or olive oil and a squeeze of lemon juice.

Make the Kale Chips

1. Remove the kale leaves from the stalks.
2. In a large bowl, whisk together the tahini, lemon juice, lemon zest, macadamia oil and Himalayan salt. Gradually add warm water until the dressing reaches a smooth, creamy consistency. Taste and adjust if needed.
3. Massage the dressing thoroughly into the kale leaves until evenly coated.
4. Arrange the leaves in a single layer on baking trays or dehydrator shelves.
5. Dry in an oven set to its lowest temperature (50-100°C) for 2 to 3 hours, checking occasionally, or dehydrate for 3 to 5 hours until crisp.
6. Allow the chips to cool completely on a wire rack before storing in an airtight container. They will keep for up to one week in a cool, dry place.

Roast the Kalettes

1. Preheat the oven to 180°C.
2. Arrange the kalettes in a single layer on a shallow baking tray.
3. Drizzle with olive oil, season with sea salt and cracked black pepper, then add the stock and gently toss to coat.
4. Roast for 10 minutes, turning halfway through, until tender and lightly caramelised.

To Serve

1. Spoon two generous dollops of quality Greek yoghurt into the base of each bowl.
2. Add two spoonfuls of the braised cashew and sunflower seed mixture.
3. Top with sautéed spinach and green peas.
4. Arrange the warm roasted kalettes over the vegetables.
5. Place a poached egg on top and finish with a squeeze of fresh lemon juice.
6. Garnish with kale chips, pea tendrils and a drizzle of herb oil before serving.

Enjoy!
Mitch, Dan & the Gaia Culinary Team