Looking for a fancy, healthy and easy brunch idea? Try this beautiful open-faced poached egg and julienned vegetable breakfast sandwich. Looks impressive enough to serve to your guests (I bet the in-laws will be impressed!) but only takes 10 minutes to make!
This was inspired by some of the delicious breakfasts I get to eat at one of my fave healthy restaurants whenever I’m visiting the Montreal (QC) area. It’s called Au p’tit cochon santé (translation “The healthy little piggy”) and is located in my old neighbourhood of Rosemère. They use a lot of organic ingredients and reinvent traditional breakfast and brunch foods to make it healthier with a modern twist. Their menu changes regularly to fit with the seasons. If you are in the area, give it a try. It’s delicious!
Enjoy this recipe!
Roasted butternut, spinach and poached egg on toast (4 servings – you can easily only make 1, simply divide the ingredients by 4)
- 4 large free-range organic eggs
- 4 wholegrain bread slices, toasted (an artisan, crusted, bakery fresh is ideal)
- 1 large turnip, julienned (I used a mandoline to cut it, but you can do the same with a big knife)
- 1 cup butternut squash, julienned, or julienned carrots
- 3 large handfuls fresh organic baby spinach
- 1/4 grated organic emmental cheese (or sharp cheddar) (optional)
- high quality olive oil for cooking
- unrefined grey sea salt & freshly ground black pepper to taste
Simply cut the butternut squash and turnip in julienne. Warm up a bit of olive oil in a large pan on medium heat. Put a large deep pan on high with water and 1 tsp of vinegar or fresh lemon juice in it. Sauté the julienned vegetables for about 5 minutes, stirring often. While this is cooking, toast your bread slices.
When the water in the other pan is boiling, reduce temperature to medium. Drop the eggs in carefully, one at a time. Make sure the pan isn’t overcrowded; if so, use 2 pots/pans. Don’t worry if it doesn’t look perfect, it’ll look good in the end.
Cook the eggs for 2-3 minutes, when it looks like it’s holding together and the white is cooked.
While the eggs are cooking, add the spinach to the pan and stir. Add a few pinches of salt and mix. Pour everything in a bowl (you don’t want to actually cook the spinach), add the cheese (if using) and stir.
Place the toasts on 4 plates, put about 1/4 of the vegetable & cheese (if using) mixture on top of each toast and place one poached egg on top.
Add a pinch of sea salt and pepper to taste. Serve immediately. The gooeyness of the egg yolk will give you a delicious sauce mixed in with the vegetables.
Absolutely delicious and no heavy greasy sauce needed.
If you have time, serve with some pepper and lemon roasted potatoes or a green salad, or even a bowl of fresh fruits if you only have 5 minutes.