Poached Egg on a Bed of Microgreens is a slightly healthier alternative to your regular egg Florentine. And don’t be scared to poach and egg – it’s not that hard and all it takes is a little practice.
However, if you don’t have much time in the morning but still want to try this recipe, replace the poached egg with soft boiled.
Tip – 5 min for a medium size egg.
1 Slice of Dark Rye Bred
2 Medium Size Organic Eggs
1 tbsp Vinegar
1 tbsp Olive Oil
Pinch of Salt and Pepper
Handful of Tatsoi Mini-Shoots
Handful of Rioja Radish Mini-Shoots
1. First of all, let’s make the Rye Bread croutons. Cut the slice of dark Rye Bread into 4 long strips and panfry in a little bit of olive oil until crispy. Season with a pinch of salt. Set aside.
2. In a medium size pan bring water to boiling and turn the heat down to simmer. Add table spoon of vinegar and with a spoon stir water to create a whirlpool. This helps egg white to wrap around the yolk.
3. Crack an egg into small dish and slowly tip into the water. Poach each egg individually.
4. After approx. 2min and 10sec remove the egg with a slotted spoon draining all the water and do the same with the other egg.
5. In a serving bowl mix together Tatsoi and Rioja Radish mini-shoots.
6. Place the poached egg on top of mini-shoots and serve with 2 rye bread croutons.
So here are some 2 simple reasons why this recipe is healthier.
1 – I choose rye bread to your regular white toast or bagel.
2 – Instead of regular overgrown commercial greens I use micro greens which are much more notorious and flavoursome.
Tatsoi is a small low-growing plant used in Asia and now more and more commonly in Western Countries. It is a good source of vitamins A, C and K, carotenoids, folate, calcium and potassium.
Rioja Radish is a sharp, colourful, and memorable plant.
Microgreens especially are high in vitamins B and C, and low in calories.