Soft-Boiled Eggs

Ingredients

• 250 g kale (1 piece)
• 250 g wide snap peas
• 1 Organic lemon
• 2 sprigs Rosemary
• 2 sprigs thyme
• 100 g spring onions (1 bunch)
• 2 tsp Olive oil
• 150 ml Classic Vegetable Broth
• 2 Eggs
• Salt
• Pepper
• 10 g small piece Parmesan cheese

Instructions

1. 1.

   Split the kale into individual leaves. Wash, trim, and cut the leaves into long, very thin strips.

2. 2.

   Wash, trim snap peas and cut them diagonally into long, thin strips.

3. 3.

   Wash the lemon hot and dry it. Thinly peel about 1/4 of the lemon with a vegetable peeler, cutting the zest into very fine strips. (Use the remaining lemon elsewhere.)

4. 4.

   Wash rosemary and thyme and shake off excess water, pluck the leaves. Wash spring onions, trim, cut them lengthwise in half and slice into pieces about 10 cm long.

5. 5.

   Heat olive oil. Sauté the kale and snap pea strips in it. Add vegetable broth, rosemary and thyme leaves, and half of the sliced lemon zest; cover and simmer over low heat for 12 minutes.

6. 6.

   Add spring onion pieces to the kale-snap pea mixture and continue covering on low heat for 10 minutes.

7. 7.

   Meanwhile, pierce the eggs, place them in a tablespoon in boiling water, bring to a boil and cook for 6 minutes until soft-boiled. Shock the eggs in cold water and peel them.

8. 8.

   Season the kale-snap pea dish with salt and pepper, arrange it on a platter. Slice the eggs lengthwise and place them on top. Grate or shave Parmesan and sprinkle over the remaining lemon zest strips.