eggs

    GRILLED VEGGIES + POACHED EGGS

    GRILLED VEGGIES + POACHED EGGS 1024 1024 Delphine Remy | Holistic Nutrition & Eating Psychology Coach

    Today I want to focus on the AMAZING benefits of eggs and debunk the myth that eggs are bad for you. EGGS ARE NOT BAD FOR YOU, IT’S QUITE THE OPPOSITE ACTUALLY! + share my recipe for grilled veggies and poached eggs!

    Eggs aren’t technically on the “superfoods” list but they absolutely should be — at least I think so (unless you are intolerant or allergic). Eggs are especially beneficial to women because they support hormone health and are an excellent source of vitamin A. Vitamin A allows the body to use the thyroid hormone which directly affects everything from weight, to mood and energy levels, and digestive health. Eggs are also a cornerstone health food for pregnant women and expecting mothers because they contain vital nutrients such as folate, selenium, calcium and zinc, crucial to the development of an unborn fetus.

    Other awesome health benefits of eggs include:
    + Eggs from happy chickens contain Omega-3s!
    + Eggs are a high quality protein and contain all the essential amino acids we need!
    + Eggs do not adversely affect blood cholesterol. Yes they are high in cholesterol but the effect of egg consumption on blood cholesterol is minimal when compared to the effects of trans or saturated fats.
    + Eggs raise “good” cholesterol! People who have higher levels of “good” cholesterol usually have a lower risk of heart disease, strokes and other chronic diseases.
    + Eggs contain choline — a complex micronutrient important to liver function, brain development, nerve function, muscle movement and metabolism.
    + Eggs contain antioxidants, lutein and zeaxanthin, which are very important to eye health and help prevent degenerative diseases and cataracts.

    poached eggs
    GRILLED VEGGIES + POACHED EGGS
    Prep time 20 minutes
    Serves 2

    Ingredients
    4 eggs
    2 ½ cups sliced red pepper
    2 ½ cups sliced green pepper
    1 cup sliced yellow zucchini
    1 cup sliced green zucchini
    1 cup sliced mushrooms
    ½ red onion, sliced
    2 Tbsp. fresh dill
    2 Tbsp. chopped parsley
    1 Tbsp. crushed garlic
    Sea salt & fresh ground pepper
    2 Tbsp. olive oil
    Pink peppercorns to garnish
    Optional: grains, pasta, garlic bread, …

    Instructions
    1. To prepare the veggies, heat a large plan or a wok with 2 Tbsp. olive oil.
    2. Cook the veggies over medium-high heat and cook roughly 8 minutes, stirring occasionally. Add the crushed garlic and cook for another 2-3 minutes until veggies are slightly tender but still crisp and set aside. Cover the veggies to keep them warm or you can very well prepare the veggies after poached eggs are done. It is hard to concentrate on something else when you poach eggs!

    TIP. Don’t overcook the veggies to maintain the maximum nutrients.

    Prepare the poached eggs:
    Let’s get to the poached eggs! Follow this video how-to and you will never miss poached eggs anymore!

    Time to assemble:
    Place a bed of veggies in a nice bowl then the poached eggs on top, decorate with pink peppercorns. And of course, the best moment is when you cut into the poached eggs and you let the yolk run into the veggies!

    print

    Sharing is caring!

      Leave a Reply

      Your email address will not be published.

      GOOD THINGS COME to those who read our blogs

      Join “Delphine’s Kitchen” to stay connected and receive tips on health, wellness and nutrition.