Everyone loves a little eggs and solider action for those times when simple comfort food is just the only thing that will hit the spot.
Now, you can go 2 ways about this…
- ‘The Standard Way’: Toasted (most probably processed) bread sliced in to strips, which may taste okay – but let’s face it; doesn’t offer much in the way of flavour or nutritional value.
- ‘The Pimped Way’: Moreish maple roasted parsnip chips; with a wonderfully crispy outside and soft inside, perfect for dipping and packed with fibre to leave you feeling beyond satisfied in both taste and fullness.
So, what’s it gonna be?
To make this more of a well balanced meal, obviously I had to throw in some form of greenery to pair nicely with the complex carbs (parsnips over potatoes any damn day!) and high quality protein (ensure your eggs are from pasture raised hens) – and decided on iron rich kale to bring a serious hit of nutrients and colour to the dish.
Sauteing the kale in coconut oil with a little garlic and tamari is my favourite way to cook this otherwise tough leafy green – as it instantly gives it a more ‘chewable’ texture and elevates the flavour like no other! There’s something about the saltiness from the tamari with the kale that I just love, and the garlic… Well, garlic is always a good idea. Let’s be real here…
What I love about this recipe is that you can make the parsnip soldiers in advance if you’re short for time, and simply boil the eggs and cook the kale 10 minutes before you want to go in for your feed. Having said that, I do recommend having them warm and fresh out the oven – that is when they are really at their tastiest!
It also makes a great savoury breakfast option, a light (but substantial) lunch and a simple comforting dinner to wrap up a busy day.
- 2 pasture raised eggs
- 3 parsnips
- 1tbsp coconut oil
- 1tsp maple syrup
- 1tsp dried rosemary
- 2 handfuls kale
- ½ clove garlic
- 1tbsp tamari
- 1tbsp pumpkin seeds
- pink salt and pepper, to taste
- First, prepare the soldiers by peeling the parsnips, slicing in to thin strips and drizzling with melted coconut oil and maple syrup. Season with a little salt and pepper and the dried rosemary before roasting in a pre heated oven for 35 minutes.
- minutes before they are ready to come out – boil a small pan of water and add in the eggs. Get the your timer out here – you want them to cook between 5-6 minutes for a runny yolk!
- Whilst they’re boiling, heat a teaspoon more of coconut oil in a pan and throw in the kale with the pumpkin seeds, tamari and garlic. Sautee until tender and slightly wilted.
- Place eggs in egg cups and serve the parsnip soldiers on top of the kale. Season with salt and pepper to taste and get dipping!