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Vegetable lasagne

Vegetable Lasagne with Poached Egg and Wild Spinach

Slice the courgettes, aubergines and tomatoes and cook briefly in a (grill) pan. Stack the vegetables on top of each other so that they don’t dry out and keep them warm under aluminium foil. Then poach the eggs as follows: bring a pan of water to the boil and add a drop of vinegar. Drop the eggs in a cup. When the water is 90 degrees (monitor with a thermometer), make a swirl in the water and slide the eggs in one by one. Leave for 4 minutes at 90 degrees, so that the eggs are set but still soft on the inside. Meanwhile heat a wok and stir-fry the spinach for 30 seconds with the (crushed) garlic, balsamic vinegar and the olive oil. Layer the vegetables and the crunchy spinach as in a lasagne. Finally top with the poaced eggs. Season with salt and pepper.

Recipe Rating

  • (4 /5)
  • (1 Rating)

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Instructions

  • 1. Slice the courgettes, aubergines and tomatoes and cook briefly in a (grill) pan.
  • 2. Stack the vegetables on top of each other so that they don’t dry out and keep them warm under aluminium foil.
  • 3. Then poach the eggs as follows: bring a pan of water to the boil and add a drop of vinegar.
  • 4. Drop the eggs in a cup.
  • 5. When the water is 90 degrees (monitor with a thermometer), make a swirl in the water and slide the eggs in one by one.
  • 6. Leave for 4 minutes at 90 degrees, so that the eggs are set but still soft on the inside.
  • 7. Meanwhile heat a wok and stir-fry the spinach for 30 seconds with the (crushed) garlic, balsamic vinegar and the olive oil.
  • 8. Layer the vegetables and the crunchy spinach as in a lasagne.
  • 9. Finally top with the poaced eggs.
  • 10. Season with salt and pepper.

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