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
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
About Jos Stuyver
Jos Stuyver is the founder of the Momentum® weight loss programme. Having started his professional life as a physiotherapist, he has branched out in several different directions over his forty-year career. For many years, he worked as an orthomolecular therapist. During his experience in his practice, he became increasingly convinced that obesity was the cause of many health problems. Preferring to tackle problems at source, Jos developed and refined the Momentum® weight loss programme.About Jos Stuyver
Jos Stuyver is the founder of the Momentum® weight loss programme. Having started his professional life as a physiotherapist, he has branched out in several different directions over his forty-year career. For many years, he worked as an orthomolecular therapist. During his experience in his practice, he became increasingly convinced that obesity was the cause of many health problems. Preferring to tackle problems at source, Jos developed and refined the Momentum® weight loss programme.Products
-
Momentum Program
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$ 60.00
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Momentum Q10
$ 100.00
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Momentum Antioxidant
$ 200.00
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Momentum Magnesium
$ 60.00
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Momentum Carnitine
$ 90.00
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