a.k.a. my new favourite breakfast
welcome to blogmas day 8!!! things that have happened since we last spoke - the 2016 youtube rewind came out (i'd give it an 8/10, only because sadly i didn't recognise as many faces in it this year), a birthday was celebrated (happy 17th iz!) and i went to the gym. life is good.
our garden renovation is coming along swimmingly (pun intended - our house is currently in a damp concrete, mud swimming pool) and it's been exciting to watch all the plants go in and the landscape change. it makes me wonder how often things around me change right under my nose. because i'm on the lookout for the new additions in my backyard, my eyes are open and ready to spot changes. but in the rest of the world around me, i wonder how often things change unbeknownst to me? hmmmmm....
tomorrow, i'm hoping to put up the christmas tree - all things going to plan - and i've preemptively created a playlist of christmas songs to decorate, dance and deck the halls to. it's got a pleasant mix of late 90's mariah, festive bublé, and traditional classical christmas tunes (you know, the kind carolers sing). i've prepared all year mentally, physically and emotionally for this moment and i'm so ready. because once the tree is up, you know it's christmas time. you're ready for christmas sales, carols in the supermarket and wearing daggy christmas jumpers in an australian summer. jamie oliver starts his christmas specials on late night television and suddenly there's too much turkey available in the delicatessen for me to gobble up. it's fabulous and i love it. but in order to tackle the festive season head on, you need a snack/breakfast/lunch full of good protein and yummy nutrients. so here's a salad situation that i hope will do just that.
it feels kind of silly claiming this quick and easy breakfast/lunch situation as a recipe, because really i was just using veggies in my fridge and leftover beetroot dip from an earlier blogmas post. but the combination was simply too yummy to pass up sharing with you for blogmas day 8, so here is what i'll be enjoying for breaky for the next few days.
Poached Egg & Cucumber Salad
1 tsp white vinegar
1/4 c cucumber, chopped
1/4 cherry tomatoes, halved
mint (to taste, i used about 6 large leaves)
sea salt & cracked pepper
1 tsp za'atar
2 tbsp beetroot dip
boil enough water to poach an egg (just over 1/3 full in your pot should do it) and add the vinegar. once the water comes to a boil, poach the egg (or cook the eggs your preferred way - fried or boiled would both work equally well in this situation) and cook until the yolk is as desired. for runny yolk, about 1-2 minutes should be ideal, depending on the mass of your egg.
meanwhile, line a plate with some of the dip (or alternatively, hummus), and top with the cucumber, tomatoes, mint, cashews, avocado and season to taste.
place the egg on top and enjoy for breakfast or lunch!
- jess :D