Poached Eggs with Green Bean, Broccoli and Beet Salad

Ingredients

• Egg2 medium (100 g)
• Green Beans1 cup (100 g)
• Broccoli1 cup (90 g)
• Beets1 count (80 g)
• Olive Oil2 teaspoon (10 ml)
• Vinegar1 tablespoon (10 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beets.

2. 2

   Step 2

   Boil water in a pot with a pinch of salt. Cut off the ends and cut the the broccoli into florets.

3. 3

   Step 3

   Once boiling, add the green beans and boil for 3 minutes. Then add the broccoli.

4. 4

   Step 4

   After 4 minutes, check if the vegetables are well cooked and drain.

5. 5

   Step 5

   At the same time, heat water in a pot. Crack the eggs in a cup and set aside.

6. 6

   Step 6

   Once boiling, cause a whirlpool using a spoon and let the egg fall in the center carefully. Repeat with the other one.

7. 7

   Step 7

   Cook for 3 minutes and remove using a slotted spoon.

8. 8

   Step 8

   To finish the salad, peel and cut the beets. Mix with the broccoli and green beans.

9. 9

   Step 9

   Season with olive oil, vinegar and salt and pepper. Serve with the eggs.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Poached Eggs with Green Bean, Broccoli and Beet Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.