Informations supplémentaires
35 min.
|
676 kcal
|
easy
|
|
Printable version
1. Setup
Cut the carrot and broccoli into small pieces. Chop the parsley and the shallot. Cut the lemon into wedges. Prepare 2 2P | 3 3P cups of hot water with the broth cube.
2. Cook the broccoli
Heat a drizzle of oil and 1 tbsp. of butter in a large skillet over medium-high heat. Add the carrot, broccoli and shallot and cook for 3-5 minutes. Add salt and pepper. Add the orzo and mix. Gradually add the water, stirring over medium heat until the orzo is tender.
3. Poach the eggs
Bring a small saucepan with water filled halfway to a boil. When the water boils, reduce the heat to medium so that you have hot simmering water. Crack the eggs into a glass or small bowl each. Slowly pour 1 to 2 eggs max at a time into the saucepan. Cook 2-3 minutes. Remove with a slotted spoon and place on a plate. Repeat the process with the remaining eggs.
4. Add the cheddar
Add the cream and cheddar to the pan of orzo. Mix and cook 2 minutes. Adjust the seasoning to taste.
5. Plate your dish
Serve the orzo garnished with the poached egg, parsley and fried onions. Add lemon juice to taste. Bon appétit!
180gOrzo
1unitBroccoli
1unitCarrot(s)
1unitVegetable Broth Cube(s)
80gMild Cheddar
15gFried Onions
1unitShallot
0.5unitLemon
80mlCream 18%
1unitFresh Italian Parsley
2unitFresh egg
What you need
pan, saucepan, slotted spoon
676 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
76g
25%
fat
28g
43%
cholesterol
258mg
86%
fiber
4g
16%
protein
30g
saturated
14g
70%
sodium
373mg
16%
sugar
6g
trans
1g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg