The humble egg:
Eggs are a very good source of inexpensive, high-quality protein. More than half the protein of an egg is found in the egg white, which also includes vitamin B2 and lower amounts of fat than the yolk. Eggs are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper. What better way to use these guys than to use them in an egg pot recipe?
My very own egg pot started out in my bikini comp days when I was eating copious amounts of egg whites in order to build lean muscle. The egg yolk was considered the black sheep of the family and like all “forbidden” foodstuffs It became something of a treat meal in my diet.
Len’s Egg Pot Recipe
Total Time: 5-15 minutes (depending on the brekkie stuff you want to include
- 1 or 2 boiled, free-range eggs per person.
- Free range, pan fried piece of Boerewors or 2-3 pieces of chicken liver, vegetarian option = ¼ cup soaked and toasted chick peas – visit https://lenbrophy.fit/roasted-chickpeas/ for Siobhan’s toasted chick pea recipe.
- Tomato and onion relish – I like mine home made but a can works just as well
- 1/2 cup steamed spinach or kale or 4 stalks of asparagus (you can use either one of these greens or even all 3 just make sure to adjust your amounts.
Rosa tomatoes and black pepper feta cheese.
- Sautee your protein according to your preference. I love my boerewors just slightly crispy but still moist inside. The chicken liver can be lightly crispy as well and I like my chick peas nice and crunchy.
- Boil your eggs to taste. I like mine still soft. 5-6 minutes in rapidly boiling water does the trick.
- I like doing my greens in my steamer, the spinach and kale can just be wilted and the asparagus must still be crunchy.
- Prepare your tomato and onion relish. I like my onion brown and my tomato soft enough for the skin to separate. I also like to add fresh basil to my relish giving the dish another taste dimension. Do your relish in the same pan you prepared your boerewors in, this gives the onion a nice weekend flavour😉
- Add your ingredients to a small serving bowl (papbakkie) (one bowl for every dinner) starting with: Your greens, your protein, your relish and top it of with star of the dish your eggs.
- I love lots of black pepper with this dish and of course season it with pink salt. (Himalayan.)
This egg pot recipe is truly yum and still complies to the ‘healthy and balanced’ guideline. Try and keep it as a weekend treat (boerewors option) because if you are using truly South African boerewors it is high in saturated fats. Be sure to tag me in your creations!