My Spring brunch bowl is a heavenly combination of fresh baby spinach and garden herbs, kale lightly fried in chipotle, boiled eggs, homemade red cabbage sauerkraut and a sprinkling of feta.
A quintessential vegetarian weekend brunch bowl packed to the rafters with good stuff.
They say the more colourful the bowl the better it is for you. Simple to throw together and reasonably priced ingredients to buy.
Add a good cup of coffee to the mix and you will have yourself flying into the weekend.
1 Tsp Coconut Oil
2 Cups Kale Leaves, roughly chopped
1 Tbsp Chipotle or chilli sauce
2 Cups Raw Baby Spinach
1/2 Cup herbs (I used basil & parsley)
2 Organic Eggs, soft or hard boiled, quartered
50g Red Cabbage Sauerkraut (recipe coming soon) or can pickle some cabbage with a touch of vinegar and pinch of salt
1/4 Cup Feta, crumbled
1/4 Lemon to serve
Sea Salt & Pepper
- Get your eggs onto boil for 4-5 minutes depending how you like it done. Grab a medium frying pan, add coconut oil. Medium heat. Add kale leaves and lightly fry until soft and limp. Then toss in chilli/chipotle sauce.
- Load up your plate, spinach, herbs, spicy kale, sauerkraut, eggs, feta. Season with sea salt and pepper and a squeeze of lemon.
Recipe coming soon to my homemade sauerkraut (above)
Personalised Cutlery by House of Bec, great Chrissie Gifts
If you are looking for some food inspiration. Don’t forget that I have my very first recipe e-Book available online for $0.85. Some delicious and simple soup recipes. Designed to be thrifty and wholesome. Buy below…
Click on the “Buy eBook” above. This will send you to secure online e-book platform known as PAYHIP (a safe and secure payment using PayPal)0