Parsnip Latkes + Sauteed Veg + Soft-Boiled Eggs
Eating well doesn't have to be complicated. Try out this gluten, dairy and grain-free brunch that takes just 30 minutes to create!
Parsnip Latkes, Sauteed Veg and Soft-Boiled Eggs
Prep Time: 15 minutes; Cook Time: 15 minutes; Serves 2.
- 4 parsnips, peeled
- 1 8oz bag spinach
- 1 8oz container cremini mushrooms, sliced
- 2 stalks leeks, ends removed and white section cut in half lengthwise and sliced
- 2 tbsp fresh thyme
- 6 eggs
- 4 tbsp coconut oil
- Salt and pepper to taste
- Optional garnish: broccoli sprouts
To boil the eggs: Place four eggs into pot with cold water and bring water to boil. Once the water is at a rolling boil, turn off burner and remove pot from the heat. Set a timer for 5 minutes. After 5 minutes, remove eggs and place in cold water to stop the cooking process.
To make the parsnip latkes: Heat coconut oil in large skillet over medium heat. Grate peeled parsnips into bowl and mix in 2 eggs, salt and pepper. Shape parsnip mixture into thin "pancakes", dividing the mixture into 4-6 portions. Add parsnip "pancakes" to heated coconut oil and cook until golden brown on both sides. The parsnips and egg should cook together into a "pancake"-like shape although if they're took thick, they will fall apart. Once cooked, plate the latkes onto two plates.
To cook the veggies: Using the same pan, add leeks and mushrooms to pan with remaining coconut oil and cook until soft. Add in spinach, thyme, salt and pepper and cook until spinach becomes wilted. Divide cooked veggies into two servings and plate on top of the parsnip latkes.
Peel eggs and add two soft-boiled eggs on top of each plate. Top off with a portion of broccoli sprouts for a little extra antioxidant support!
This dish is super simple to make, nutrient dense, skin friendly and packs a punch of flavour!