Ingredients – for 5
1 Large brown onion
2 Celery sticks
1 Large Zucchini
5 Large Leaves of Kale or Silverbeet
1 Cup Bone broth/stock of choice
10 Eggs – free range and organic
Pink Salt and Pepper to taste
Ghee, Lard or Butter for cooking
Finely chop onion, carrot and celery and saute in a large fry pan for 2 mins
Chop Zucchini and Kale into bite sized pieces and add to fry pan.
Pour in bone broth/stock.
Flatten the mixture in the fry pan and make small indentations for the eggs with the back of a spoon.
Crack in the eggs and place a lid on the fry pan in order to poach the eggs.
Leave lid on for approx 5 mins until the egg whites are cooked.
Season with salt and pepper to taste.