Image Copyright Brett Stevens
This spring breakfast recipe from The Greengrocer's Diet uses canned cannelini beans as an alternative to bread. It's great for people who don't tolerate gluten and people who have high blood sugar. And of course it tastes great and combined with the other recipes in the book will help people to lose weight.
Fill a large, deep frypan with water and add the white vinegar.
Bring the water to the boil. Crack the eggs one at a time into 2 small cups and gently lower them into the water to cook for 3 to 4 minutes.
Steam the beans and asparagus together for 3 minutes, then transfer onto 2 plates. Drizzle with olive oil and season with salt and cracked black pepper.
Remove the eggs from the water with a slotted spoon. Blot dry with paper towel and place eggs onto the beans.
Shave the goat's cheese over the top and serve.
Makes 2 servings
|Prep Time:||8 mins|
|Cooking Time:||7 mins|
|Ready in:||15 mins|
|Nutritional Information - Per Serve|
|Saturated Fat||5 g|
|Total Carbohydrate||13 g|
|Total Protein||24 g|
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