Steamed Greens, Soft Eggs & Spiced Nuts
Serves 4
Easy
Prep:
Cook:
The most delicious light lunch or starter, fragrant with Moroccan spiced nuts.
Skip to ingredients
For the Spiced Nuts:
- 1/4 cup almonds
- 1/4 cup hazelnuts
- 1 clove garlic, microplaned
- 1 tsp Ras-El-Hanout spice rub
- 1 tsp Harissa spice rub
- 1 heaped tsp Maldon salt
- 2 tbsp olive oil
For the rest of the salad:
- 1/4 cup almonds
- 1/4 cup hazelnuts
- 1 clove garlic, microplaned
- 1 tsp Ras-El-Hanout spice rub
- 1 tsp Harissa spice rub
- 1 heaped tsp Maldon salt
- 2 tbsp olive oil
- 12 asparagus spears
- 1 packet sugar snap peas
- 250g Tenderstem broccoli
- 4 eggs
Method
step 1
Get on with the nuts first: whizz them in a spice grinder or similar appliance until grainy.step 2
Heat the olive oil in a small non stick frying pan, and add the ground nuts, garlic, salt and spices. Fry over a gentle heat for 5 minute to just brown the nuts. Keep warm.step 3
Soft boil your eggs, and while they are boiling, steam the vegetables for only a few minutes: you want them still vibrant and firm.step 4
Arrange the vegetables as you wish, peel and egg per person, slice it open upon the vegetables, and sprinkle the toasted spiced ground nuts over it all. Serve immediately.
