Vegetable stew with poached egg
Who said that eating vegetables is boring? Nothing better to recover from the excesses of summer than some delicious vegetables, and also, if we accompany them with a delicious poached egg that will delight young and old. This is an option that, in addition to being healthy, preserves all the nutrients of the vegetables. These are steamed in our gray Colorsteel steam pot from BRA.
Ingredients
For the stew:
- 2 carrots
- 8 purple flat beans
- 6 flat green beans
- 6 round beans
- 6 wild asparagus
- 1 medium potato
- 1/2 broccoli
- Water
- Salt
- 1 sprig of rosemary
- 2 bay leaves
For the eggs:
- 2 organic eggs
- 2 liters of water
- 16 ml white wine vinegar
- 30g sea salt
- To the presentation:
- extra virgin olive oil
- Black salt or Maldon salt
Preparation
- Peel and cut the carrots into sticks. Peel the potato and cut into not very small cubes. Wash the beans well and cut off the ends. Cut the round beans in half and cut the sides of the flat beans with the help of a peeler and cut them into two or three pieces, depending on their size.
- We wash the asparagus and cut them with our hands, you will see that they are easily cut when bending them.
- For this recipe we are going to use the gray Steel steam cooker. In the lower part we pour water, we must bear in mind that when boiling it should not wet the vegetables, we pour a handful of salt, a sprig of rosemary and two bay leaves. Then we put the steam accessory and place all the vegetables except the broccoli.
- We put the pot on maximum heat for 5 minutes, open and place the broccoli florets and let cook for 5 more minutes. Once ready, remove the pot from the heat source and open the lid to prevent further cooking.
- To make the poached egg, put the gray Steel pot with 2 liters of water, add 16 ml of white wine vinegar and 30 g of sea salt. Just before it starts to boil, we put the heat on medium heat and with the help of a spoon we turn the water, the idea is that the water in the pot moves like a whirlpool. Add the egg, being careful not to break the yolk, and cook for 3 minutes. We take out and reserve.
- We already have everything ready for plating, we place half of the vegetables on a plate, you know that we like to take care of the presentation, so we place the vegetables in a good disposition. More or less in the center of the vegetables, place the poached egg, being careful not to break it. We season the dish with a splash of extra virgin olive oil and season with our favorite salt, in this case we have added black salt.
Enjoy!
Photographs and recipe by MJ
