Recipe: Pasta, Roast Veg, And Poached Egg
Did you know? There’s a good reason why eggs are a traditional fertility
symbol – two reasons, in fact. One, they provide zinc, which maintains the male
sex hormone testosterone. Two, men require selenium to ensure sperm quality and
quantity: one egg supplies 10 per cent of the average man’s daily requirements.
Pasta, roast veg and
poached egg
olive oil spray
4 eggs
300g sweet potato, peeled and cubed
1 red capsicum, cut into 3 cm pieces
3 Roma tomatoes, quartered lengthways
400g penne or spiral pasta
1 tablespoon extra virgin olive oil
50g baby spinach leaves
1 red onion, chopped
4 eggs
300g sweet potato, peeled and cubed
1 red capsicum, cut into 3 cm pieces
3 Roma tomatoes, quartered lengthways
400g penne or spiral pasta
1 tablespoon extra virgin olive oil
50g baby spinach leaves
1 red onion, chopped
1. Preheat oven to 200ºC. Line two baking trays with non-stick baking
paper. Arrange vegetables in a single layer on trays and spray with oil. Bake
for 50-60 minutes, until tender and slightly caramelised.
2. Cook pasta in a large pan of boiling water until al dente. Drain and return to the pan. Drizzle with extra virgin olive oil, and season to taste. Fold through the vegetables and spinach. Put the lid on the pan to wilt the spinach and to keep mixture warm.
3. Meanwhile, heat about 5 cm water in a large saucepan or deep frying pan. Add a dash of vinegar and bring to a simmer. Carefully crack the eggs into a cup one at a time, and slide into the water. Cook gently for 3 minutes, or until the whites have set.
4. Divide the pasta mixture between shallow serving bowls. Lift eggs from the pan with a slotted spoon. Top each bowl with a poached egg, and pierce so the yolk flows to create a sauce. Season with freshly ground black pepper.
2. Cook pasta in a large pan of boiling water until al dente. Drain and return to the pan. Drizzle with extra virgin olive oil, and season to taste. Fold through the vegetables and spinach. Put the lid on the pan to wilt the spinach and to keep mixture warm.
3. Meanwhile, heat about 5 cm water in a large saucepan or deep frying pan. Add a dash of vinegar and bring to a simmer. Carefully crack the eggs into a cup one at a time, and slide into the water. Cook gently for 3 minutes, or until the whites have set.
4. Divide the pasta mixture between shallow serving bowls. Lift eggs from the pan with a slotted spoon. Top each bowl with a poached egg, and pierce so the yolk flows to create a sauce. Season with freshly ground black pepper.
Source
: Nature and Health
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