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.

Vegetable Lasagne with Poached Egg and Wild Spinach
- Difficulty Level Intermediate
Recipe Rating
- (4 /5)
- (1 Rating)
Ingredients
- Ingredients (2 people)
- 2 courgettes
- 2 vine tomatoes
- 2 aubergines
- 200 Gram wild spinach
- 2 eggs
- 2 cloves garlic
- vinegar
- red balsamic vinegar
- 1 tablespoon olive oil
- pepper
- salt
- water
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.
- Recipe Type : Dinner-2, Phase 2
- Ingredient : Aubergines, Courgette, Egg, Garlic, Olive Oil, Pepper, Red Balsamic Vinegar, Salt, Spinach, Vine Tomatoes, Vinegar, Water
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.
About Chef
momentum
Read more about this chef..About Jos Stuyver

Momentum® Recommended by Doctors
About Jos Stuyver

Products
-
Momentum Program
-
Momentum Multi Vita $ 60.00
-
Momentum Q10 $ 100.00
-
Momentum Antioxidant $ 200.00
-
Momentum Magnesium $ 60.00
-
Momentum Carnitine $ 90.00
Rate this recipe
1 People Rated This Recipe
Average Rating
(4 / 5)
No comments yet.