Chef Dorothy's Comments
Every brunch seems to feature eggs these days, but not everyone fancies the bread that comes along with it. This recipe swaps more greens for eggs, but there is no chance of you missing carbs with so many flavours keeping your taste buds occupied.
- 2 tbsp sunflower seeds (soaked overnight or for at least 3 hours in 125 ml water with a splash of apple cider vinegar and a pinch of sea salt. If short on time use boiling water and soak for at least five minutes. Rinse and drain.)
- ½ tbsp Marigold Engevita Nutritional Yeast Flakes
- 3 tbsp olive oil
- 2 cloves garlic, crushed
- Large handful rosemary (or you can use sage or a mixture of both)
- Zest of 1 lemon
- 85 ml chopped tomatoes from a carton/can
- 170g kale, chopped finely
- 1 egg (optional)
- Pinch of sea salt
- Black pepper to taste
- Make the creamy sauce: soak the sunflower seeds or, if already soaked, drain and rinse.
Add 2 tbsp of olive oil, herbs (rosemary, sage or both), lemon zest, soaked sunflower seeds, and the chopped tomatoes to a blender and blend until smooth, set aside.
- Wash and chop the kale, I always crunch it between my hands to soften and then chop it finely.
Boil a pan of water for the egg or eggs. If you are cooking for more than 1 just double the recipe, including the eggs.
- Sauté the garlic in 1 tbsp of olive oil. Add the chopped kale and/or spinach along with a pinch of sea salt and freshly ground black pepper. Continue sautéing on a medium heat for a few minutes and then add the creamy sauce. Lower the heat and continue to cook gently while your eggs boil.
- Boil the egg for 5-6 minutes (depending on size) and then drop in cold water so they are easy to peel. Alternatively, you could softly poach your eggs. If you would like to have an alternative to egg, why not try silken tofu?
- Serve a large dollop of greens on a plate topped with the soft boiled or poached egg cracked open so the yolk oozes out... Enjoy!