By Nikki Young
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Additional info for 4 Ingredients Paleo Cookbook
Place greased side of cling film over the cup and gently turn the cup over so the egg slips onto the cling film. Wrap the egg in the cling film until it resembles a little bag then twist the cling film to close the egg in tightly. Repeat with the remaining egg then place the wrapped eggs in boiling water for 3-4 minutes to poach. Serve the broccoli rabe and capsicum on a plate with the poached eggs. Mushroom and Leek Omelette serves 4 1 medium leek, cut into 2inch pieces 1 tbs olive oil 150g button mushrooms, quartered 6 eggs In a pan on medium heat fry the leek in the oil for 5 minutes, or until the leek has softened.
In a bowl whisk together the eggs and thyme. Line an ovenproof dish with baking paper. In the ovenproof dish, place the chopped zucchini and press down firmly then pour over the beaten eggs. Place the dish in the oven and bake for 15-20 minutes or until the eggs are set. Cool slightly before serving. Sautéed Swiss Chard with Scrambled Eggs serves 2 300g red swiss chard, ends trimmed, chopped 1 tbs olive oil 4 eggs Pinch ground black pepper In a pan on medium heat fry the swiss chard in the oil for 4-5 minutes, or until the swiss chard has wilted.
Cool then peel. Serve the boiled quail eggs with a side of asparagus and walnuts. Tomato & Avocado Omelette serves 1 2 eggs 1 tbs olive oil 1 tomato, finely diced ½ avocado, sliced Beat the eggs in a bowl. Heat the oil in a pan on medium-low heat and add the egg mixture to the pan, moving the pan in a swirling motion to make a thin omelette. Cook for 2-3 minutes until the eggs are to your liking. Remove from the pan. Place the diced tomatoes and avocado slices on one edge of the omelette then roll up to enclose the filling to serve.
4 Ingredients Paleo Cookbook by Nikki Young