“Delightful Paleo Chinese Brunch: Spicy Szechuan Green Beans with Poached Eggs”

Allergens

None

Ingredients

• 1 cup green beans, trimmed and halved
• 2 large organic free
• range eggs
• 1 tablespoon coconut oil
• 1 teaspoon sesame oil
• 1 teaspoon minced garlic
• 1/2 teaspoon minced ginger
• 1/4 cup diced red bell pepper
• 1/4 cup diced onion
• 1/4 teaspoon ground Szechuan peppercorns
• 1 teaspoon gluten
• free soy sauce (tamari)
• Salt and pepper to taste
• Optional: Fresh cilantro for garnish

Instructions

1. In a medium pot, bring water to a boil for poaching eggs. Add a splash of white vinegar to the water.
2. While the water is heating, heat coconut oil in a large pan over medium high heat. Add garlic and ginger, sautéing for 30 seconds until fragrant.
3. Add green beans, bell pepper, and onion to the pan, cooking for 4 minutes or until vegetables are tender crisp.
4. Stir in sesame oil, Szechuan peppercorns, and gluten free soy sauce (tamari). Season with salt and pepper to taste.
5. Reduce heat to low and prepare a small dish filled with hot water. This will help you gently lower the eggs into the boiling water for poaching.
6. Crack each egg into a separate small bowl or ramekin. Gently lower the eggs into the boiling water using a slotted spoon. Cook for 3 4 minutes until the whites are set and yolks are still runny.
7. Carefully remove the poached eggs from the water with a slotted spoon, allowing excess water to drip off. Set aside.
8. To serve, divide the cooked vegetables among two plates. Top each portion with a poached egg, garnishing with fresh cilantro if desired.

Chef’s Insight

The key to perfect poached eggs is swirling the water gently before adding the eggs to create a whirlpool effect. This helps the whites wrap around the yolks, resulting in perfectly shaped eggs.

Notes

Ensure all ingredients are organic and free-range for a truly paleo experience.