Lunch
Brunch
Celeriac Toast, Probiotic Pesto & Eggs
Serves
1
Prep in
10 minutes
Cooks in
25 minutes
I wanted to share this lovely lightened up plate of celeriac toast, walnut pesto crumble, sauerkraut & runny poached egg. It’s a divine way to add more fermented foods into your routine, fill up on fibre, shine a spotlight on seasonal ingredients & perhaps try something you wouldn’t have thought of before.
Key Facts
- Probiotic
- High in protein
- High in fibre
- Seasonal ingredients
Ingredients
- 1 small celeriac
- 1-2 eggs per person
- raw sauerkraut
- PESTO CRUMB
- 1 bunch each parsley & coriander (or rocket)
- 1/2 cup walnuts
- 1/2 cup sauerkraut
- 2 tablespoons jalapeños (optional)
- Juice of a lemon
- 2 tablespoons apple cider vinegar
Preparation
01
Peel & slice the celeriac into steaks, season & roast at 200°C for 10 minutes on each side.
02
Meanwhile add all the pesto ingredients to a food processor & pulse until well chopped.
03
Poach your eggs, add everything to a plate & dive on in!
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
