Vege Breaky Eggs

Vege Breaky Eggs

INGREDIENTS
4

DIFFICULTY
Easy

SERVINGS
2

RATING

PREPARATION TIME
5 mins

COOKING TIME
10 mins

AGE GROUP
12 – 36 months

INGREDIENTS
2 eggs
4 asparagus spears (tough end removed)
1 tablespoon of grated parmesan cheese
1 teaspoon of butter

METHOD
1. Using a steamer add in some water into the pot (about 2 cups), put the steamer basket on top and the lid on and bring to the boil.

2. Chop up roughly the broccoli and cauliflower florets.

3. Put the asparagus into the steamer basket. (if you don’t have a steamer, use a pot and add in the asparagus with 1/2 cup of water and cook with the lid on for 3 – 5 minutes)

4. While that is cooking, separate the egg yolk from the egg white and put the egg yolks into a small bowl and whisk thoroughly with a fork.

5. Remove the asparagus from the steamer onto a chopping board and chop finely.

6. Heat up a small pan with the butter.

7. When the butter has melted, pour in the egg yolk mixture and spread it around the pan evenly.

8. When the egg looks like it is cooked on top use a spatula to loosen the egg from the pan so it doesn’t stick when you roll it out. Remove onto a clean flat copping board.

9. Sprinkle the parmesan cheese and chopped asparagus on top of the egg the roll up like a pancake.

10. Chop into small bite sized pieces.

11. Serve when cooled down.

HANDY HINTS
Use different type of green vegetables like broccoli!

Yum

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