Boiled Eggs w Bread

Boiled Eggs w Bread

Servings

1

Prep

5 min

Cook

1 hr 10 min

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Ingredients

  • 2 biodynamic/organic eggs
  • 1 slice bread
  • FOR THE BREAD
  • 2 cups almond meal
  • 1 cup arrowroot
  • 1/3 cup pitted kalamata olives – roughly chopped
  • 1 tsp baking powder
  • 6 biodynamic/organic eggs
  • Handful pepitas (save some for topping)
  • 2 tsp apple cider vinegar
  • 2 cups grated zucchini
  • Sea salt
  • Black pepper

A throw back to my childhood when dipping bread soldiers into a runny egg was the highlight of the day – well I’m not going to lie..It still is! I hope you enjoy this reinterpretation on a classic.

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For the Method:

  1. Preheat the oven to 160 degrees and line a breadloaf tin with baking paper.
  2. In one bowl combine all the dry ingredients – almond meal, baking powder, pepitas, and pinch of salt/pepper.
  3. In a separate bowl combine the wet ingredients – lightly whisk the eggs, add the olive, ACV and add the zucchini.
  4. Combine both bowls until you achieve a dough. Pop the dough into the lined loaf tin and sprinkle the remaining pepitas on top and throw it in the oven.
  5. Bake for 60 mins, or until golden on top and cooked through (test by insert a knife – if it comes out clean you are good to go!).
  6. Remove from the loaf tin and sit it on a cooling rack. Cut off a slice and melt some butter.

For the eggs…

  1. Pop the eggs into a small saucepan and cover with water (just enough to cover the eggs).
  2. Put the lid on and bring to the boil on the highest heat. Once boiling remove from the heat and set aside for 6 mins.
  3. After 6 minutes lift the lid and remove the eggs. Add another 2 minutes for hard boiled eggs.

Enjoy.

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