Ayurvedic-Spiced Breakfast Hash

Classic Ayurvedic flavors find their way into a scrumptious and filling breakfast perfect for a lazy Sunday brunch or any day of the week. This recipe is full of anti-inflammatory spices like the turmeric and a pinch of slivered red chili isn't a bad idea either. Eggs are a great source of protein and healthy fats. Meals high in protein can help you feel satisfied after a meal. Don't care for poached? Replace with fried or scrambled for an equally delicious meal.

Serves: 2

4 eggs

½ bunch Swiss chard

4 small boiled new potatoes

2 green onions (1 Tablespoon reserved)

¼ red onion (1 Tablespoon reserved)

1 Tablespoon butter or Extra virgin olive oil

1 garlic clove

1 teaspoon turmeric

1 teaspoon cumin seeds

1 teaspoon mustard seeds

½ teaspoon salt (or to taste)

3 Tablespoons water

Optional: freshly cracked black pepper, chopped cilantro leaves

Method:

1. Crack the eggs into 4 small ramekin dishes (or teacups) and set aside.

2. Get the pot ready for poaching eggs. Fill the pot with 1 ½ inches of water and a large pinch of salt. Heat the water until small bubbles are forming on the bottom of the pan, but not breaking the surface of the water. When this happens, take a spoon to create a whirlpool-like circular motion and careful and quickly pour 1 egg into the center of the pan. Set the timer for 3-4 minutes (4 minutes = less runny yolks) and remove with a slotted spoon and dry on paper towels whilst the next egg cooks. You may wish to have two pots on the stovetop for cooking eggs at the same time. You can quickly re-warm a poached egg, by dipping into boiling water for 20 seconds.

3. Wash the Swiss chard, stack the leaves and cut into very thin slivers (stems included).

4. Chop the boiled small potatoes into a large dice size.

5. Chop the green onions into a finely diced pieces. *Reserve 1 Tablespoon to sprinkle on top before serving.

6. Chop the red onion into finely diced pieces. *Reserve 1 Tablespoon to sprinkle on top before serving.

7. Mince the garlic clove.

8. In a large frying pan, heat the butter (or olive oil), garlic and remaining spices over medium-high heat for 30 seconds. Add the water, green onion, red onion, potato and Swiss chard and saute until cooked, stirring every so often. This will take roughly 8-10 minutes to fully cook.

9. Ladle the sautéed greens into serving dishes and top with 2 poached eggs and a sprinkle of both minced red onion and green onion and enjoy.