Ingredients
10
Time
20m
Serves
2
Recipe by Jaclyn Irwin
Ingredients
10
Time
20m
Serves
2
Breakfast
Quick Meal
1 bunch
Broccolini
3
Large Eggs
1 Tbsp
Extra-Virgin Olive Oil
divided
1 Tbsp
Lemon Juice
1/2 tsp
Dijon Mustard
1
Garlic Clove
sliced thin
1 pinch
Chili Flakes
4
Anchovies
chopped
1 pinch
Kosher Salt
1 pinch
Black Pepper
1
Bring a medium sized pot of water to a boil. Once boiling, add the broccolini and cook for 1 minute. Remove with a slotted spoon and place in a sieve and run cold water over top to stop it from cooking.
2
In the same pot of boiling water, slowly lower the eggs and reduce to a low boil. Cook for 7 ½ minutes for medium boiled eggs. Remove the eggs with a slotted spoon and place in a bowl filled with ice water.
3
Meanwhile, add half the olive oil, lemon juice, dijon mustard to a small bowl and whisk to combine. Season with salt and pepper.
4
Remove the eggs, peel them and cut them in half.
5
Heat a skillet over medium heat and add the remaining oil, and then add the garlic, chili flakes and anchovies. Stir to combine and cook until fragrant. Add the broccolini back in and toss to combine.
6
Divide the broccolini onto plates and top with the halved eggs. Season with salt and pepper.
7
Substitutions: No anchovies, omit. No broccolini, use broccoli instead.
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
