$2.35 Soft Eggs w/ Zucchini + Pea Puree Breakfast

Makes: 4 serves.

FullSizeRender.jpg

Ingredients:

8 eggs $3.85
2 zucchini $1.20
250g frozen peas $0.75
1 small brown onion $0.30
80g butter $0.75
1 tablespoons olive oil $0.20
1 baby fennel $1.20
¼ bunch of tarragon $0.45
½ lemon juice $0.30
2 tablespoons olive oil $0.40
Total

Per meal

$9.40

$2.35

Method:

Preheat oven to 270 degree celsius. Fry onion and garlic in olive oil until soft. Add butter and peas, and fry until peas have defrosted. Pulse with stick blender. Salt to taste. Boil eggs for 6mins and peel. Half zucchinis lengthwise, coat in olive oil and salt, and roast in the oven for 6min or until coloured. Slice baby fennel, and toss with tarragon leaves, olive oil and lemon juice. Salt to taste. Arrange together on plate. Serve with toast if you like. Sprinkle eggs with paprika if you’ve got it. 

Leftovers: 

Peas: Pea puree

Note:

This pea puree is addictive. I often make a batch with 1kg worth of peas and put it on anything/everything throughout the week.

This recipe originally came from Brickfields Bakery and photo from Grab Ya Fork.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s