Yesterday I spoke about all the reasons why I LOVE sunflower sprouts. You can view this post here. To help you incorporate these tasty greens into daily life, I promised I would share my favourite “sprouted” dish. This dish was inspired by my favourite restaurant “Roadhouse Byron Bay”, so full credit to the chefs for this one.
A Sprouted Breakfast Recipe
Prep Time: 5 mins
Cook Time: 20 mins
2-4 wedges of pumpkin
1 teaspoon of Macadamia oil for roasting
2-3 fresh organic free-range eggs (depending on how many you want to eat :))
2 generous handfuls of sunflower sprouts
1 avocado, peeled and cut into small 1cm cubes
12 cherry tomatoes, halved
1 tablespoon of coriander
1 tablespoon of parsley
2 tablespoons of goat’s cheese, crumbled
Splash of olive oil
2 tablespoons of sauerkraut (I use Byron Bay Sauerkraut)
Wedge of fresh lemon
Preheat your oven to 160C. Place pumpkin slices on a sheet of baking paper and drizzle with a teaspoon of macadamia oil. Place in the oven and cook for approximately 15-20minutes, or until golden. If you do this the night before, you save time in the morning!
Whilst pumpkin is roasting, we are going to poach the eggs. If you have a Thermomix, you know what to do. For everyone else, bring a saucepan of water to the boil and reduce to a simmer. Add a splash of vinegar to the water and a dash or celtic seas salt. Crack an egg into a small cup. Use a wooden spoon or a whisk to stir the water in one direction to create a whirlpool. Pour the egg, as close to the water surface as possible, into the centre of the whirlpool. The whirlpool motion causes the egg white to wrap around the egg yolk to give a nice neat round shape Cook for 2-3 minutes for a semi-soft yolk or 3-4 for a firmer set yolk. Do not stir the water once the egg is cooking. Use a slotted spoon to transfer the egg to a plate.
In a bowl, combine sprouts, avocado cubes, cherry tomatoes, coriander and parsley. Toss lightly to combine. Arrange the sprout mixture on a plate with a side of pumpkin and sauerkraut. Top with a poached egg and sprinkle with goat’s cheese. Serve up with a lemon wedge and enjoy!