We got another fab recipe from Ellie Morris (@ellie.eatseverything). This time it's a high protein breakfast to fuel your day.
Ellie says, "Biltong + Eggs = match made in heaven." and we couldn't agree more.
Prep time: 2 mins
Cook time: 12 mins
Start by getting a saucepan of water onto boil for the eggs. Then tip a bag of spinach into a colander, boil the kettle and pour over the spinach to wilt, set aside and leave to drain.
For the poached eggs, get the water to a rolling simmer and add a couple of drops of vinegar and a good pinch of salt - this helps the whites bind better around the yolk. With a spoon start to stir the water so it creates a whirlpool effect then crack your eggs carefully into the water. Try and get as close as you can to the water when you crack, that way they fall more gently and will help the egg white stay closer to the yolk.
Boil for around 2 mins or more depending on how you want your egg cooked.
Whilst the eggs are cooking, take your spinach and squeeze with a cloth to remove any excess water then place on a plate, season with some S&P and drizzle with a little extra virgin/avocado oil.
Take your eggs out and drain on some kitchen paper and place gently on top on the spinach.
Finely chop your Biltong and sprinkle over the eggs and spinach along with a few fronds of dill (you could also use some chilli flakes if you want an extra kick).
Ellie says of our chilli biltong, "I love a bit of heat and this has just the right amount of kick without blowing your head off."