5 min Prep, 10 min Cook
Boiled eggs sitting on a bed of steamed kale, cabbage and garnished with garlic pepper.
You guys already know when it comes to breakfast and a light lunch I literally make a bee line for all things egg related. Well not exclusively but to the point where it undoubtedly comes to the forefront of my mind.
I pulled together a light hearted veggie egg recipe that’s no fuss, mildly seasoned and equally as filling thanks to the combination of steamed kale and cabbage. You can boil the eggs to your preference and tweak the recipe, otherwise follow my lead which took 6-7 minutes to achieve those results.
Add the kale, cabbage, dairy free butter or coconut oil to a small pan ⅓ filled with water, bring to the boil then reduce the heat and cover with lid, steam the veggies 6-7 minutes or to your desire. The longer the veggies steam for the softer they become, so be mindful of that, don't forget to drain off the excess water.
At the same time in another small pan add the eggs with cold water, cover the eggs by an inch.Bring the water to the boil, set the timer accordingly your preferred timing or if using an electronic egg boiler follow the instructions.
Once cooked allow to cool before removing the shell.
Slice the eggs, serve on the veggie bed and garnish with garlic pepper, red onions and pink salt
Serving Size 565 g
|Amount Per Serving|
|Calories 462 cals||23%|
|% Daily Value*|
|Kilojoules 1934 kJ||23%|
|Fat 23.9 g||37%|
|Sodium 967 mg||42%|
|Carbohydrate 53.2 g||18%|
|Protein 12.3 g||25%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|