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Steamed Greens, Soft Eggs & Spiced Nuts
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
The most delicious light lunch or starter, fragrant with Moroccan spiced nuts.
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 1Get on with the nuts first: whizz them in a spice grinder or similar appliance until grainy.
- STEP 2Heat 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 3Soft boil your eggs, and while they are boiling, steam the vegetables for only a few minutes: you want them still vibrant and firm.
- STEP 4Arrange 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.
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