Poached Eggs with Veggies and Pesto Parmesan Yoghurt

poached eggs veggies parmesan pesto yoghurt csiro

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poached eggs veggies parmesan pesto yoghurt csiro

Poached Eggs with Veggies and Pesto Parmesan Yoghurt

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For a delicious and healthy meal, try this recipe from the CSIRO Low-Carb Diabetes Diet & Lifestyle Solution book by Australian authors Professor Grant Brinkworth and Dr Pennie Taylor.

Serves 4
Prep time 20 minutes
Cooking time 15 minutes

Ingredients

3 zucchini, quartered lengthways
3 bunches asparagus, trimmed
4 x 55 g eggs
40g toasted pumpkin seeds (pepitas)

2 x 35g multigrain bread slices, toasted and halved

Pesto parmesan yoghurt
60g parmesan, very finely grated
100g Greek-style yoghurt
Finely grated zest and juice of
1 small lemon
1 tablespoon basil pesto

Method

To make the pesto parmesan yoghurt, combine all the ingredients in a bowl. Season with freshly ground black pepper, then cover and chill until required.

Preheat a large chargrill pan over high heat. Add the zucchini and asparagus in two batches and cook, turning occasionally, for 5–7 minutes each or until just tender and golden. Arrange on a serving platter and spoon the pesto parmesan yoghurt alongside.

Meanwhile, poach the eggs (in two batches) in a large saucepan of gently simmering water for 1–2 minutes or until the egg whites are just set but the yolks are still runny. Carefully remove with a slotted spoon and drain on paper towel.

Place the poached eggs on top of the vegetables and pesto parmesan yoghurt, sprinkle with the pumpkin seeds and serve with the toast.

CSIRO Low-Carb Diabetes Diet & Lifestyle Solution
Photography by Rob Palmer
CSIRO Low-Carb Diabetes Diet & Lifestyle Solution is published by Pan Macmillan. RRP AU $36.99. Photography by Rob Palmer


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