Ingredients: Serves 2
1 bunch of Broccollni with the bottoms trimmed
1 spring onion chopped on an angle
1 handful of shredded rainbow chard
5 Swiss brown mushrooms slices
Handful of mixed micro greens
500 milliliters of chicken broth
1 tablespoon of ghee
Sprinkle of Truffle salt (optional)
1 tablespoon of kimchi
In a large sauté pan melt the ghee over a medium heat and sauté the mushrooms and spring onions until soft, about 4 minutes. Add the chicken broth to the mushroom mix and bring to a simmer. Add the Broccollni, and rainbow chard and simmer until Broccollni is tender.
Meanwhile, fill a separate small sauté pan with water and bring to a simmer.
Crack each egg gentle into the water and poach until the egg white has formed but the yolk is still soft.
Divide the mushroom and vegetable mix into two serving bowls. Ladle broth into each. Top with a poached egg over each serve and garnish with a sprinkle of micro greens. Finish with a pinch of truffle salt and kimchi over the egg
Eggs are the perfect complete protein and an excellent source of essential fat soluble vitamins A, D, E & K. The vegetables offer both a great source of dietary fibre along with minerals such as iron, calcium, potassium, and magnesium and a host of other vitamins and antioxidants. The Kimchi feeds the good bugs in your gut, while the broth helps to heal the digestive lining to the wall of your small intestine.