Harvest Eggs Recipe
two poached eggs, kale, tomato conserva, hakurei, peas, scallion, paillasson, zucchini, baba ghanoush, grilled sourdough, *vegan option w / marinated tofu
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Eggs and Vegetables
Sides and Spreads
Method
Preparation
- 1
Prepare the Vegetables
Wash and chop the kale, hakurei turnips, and zucchini into bite-sized pieces. Slice the scallions thinly.
- 2
Cook the Paillasson
Grate the potato and press to remove excess moisture. Form into a galette shape and pan-fry in a little oil until golden brown on both sides.
- 3
Cooking
- 4
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and carefully slide into the water. Cook for about 3-4 minutes or until the whites are set.
- 5
Sauté the Vegetables
In a pan, heat a little oil and sauté the kale, hakurei turnips, peas, and zucchini until tender. Season with salt and pepper to taste.
- 6
