Poached Eggs with Toasts and Cauliflower and Tomato Stir-Fry

Ingredients

• Egg2 medium (100 g)
• Cauliflower1 cup (110 g)
• Tomato1 count (130 g)
• Garlic1 clove (3 g)
• Oil2 teaspoon (10 ml)
• Bread1 count (60 g)

Instructions

1. 1

   Step 1

   Cut the cauliflower into florets and place in a pot filled with boiling water. Boil for 3-4 minutes, remove and set aside.

2. 2

   Step 2

   Preheat a pan over medium heat with half the oil. In the meantime, cut the tomato and chop the garlic.

3. 3

   Step 3

   Once heated, add the tomato with the garlic and a pinch of salt. Stir-fry for 5 minutes.

4. 4

   Step 4

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

5. 5

   Step 5

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

6. 6

   Step 6

   Cook for 3 minutes and remove using a slotted spoon.

7. 7

   Step 7

   Once the tomato has released its juice, add the cooked cauliflower and mix well.

8. 8

   Step 8

   In the meantime, cut and toast both sides of the bread in a pan over low heat.

9. 9

   Step 9

   Serve on a plate. If you want, you can add any herb you like.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Poached Eggs with Toasts and Cauliflower and Tomato Stir-Fry can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.