During the long, cold winter days, I always crave something warming and filling to keep me fuelled and this dish definitely hits the spot. A combination of mixed herb carrot and potato wedges, served with salted, crispy kale and a runny fried egg on top is so nourishing and sustainable, which keeps me full for hours!
This dish was a result of using up left over roasties from a Sunday roast and now I make it all the time. You just can't beat dippy eggs and crispy wedges!!
Ingredients:
1 egg
1 potato
1 carrot
1/2 bag of kale
2 tbsp. mixed herbs
Handful of fresh thyme Drizzle of olive oil
Good helping of salt (I use Himalayan) and black pepper
Method:
Preheat the oven to 190 degrees.
Chop the potato and carrot into wedges and place in an oven proof dish. Season with mixed herbs, fresh thyme, salt and pepper and drizzle with olive oil.
Roast for 30-40 minutes (until brown and crisp), stirring occasionally.
Remove the dish from the oven and add the kale on top of the wedges. Add a sprinkle of salt and a drizzle of olive oil and pop back in the oven for a further 5 minutes.
Whilst the kale is cooking, crack an egg into a pan, with 1 tsp. coconut or olive oil and fry until cooked (about 4 minutes).
Remove dish from the oven, plate the kale, roasties and add the fried egg on top.
Dip the crispy wedges into the runny yolk and enjoy!
N.B to make this dish for more than 1 person, double the ingredients.
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