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Stuffed courgettes with poached eggs

Stuffed courgettes with poached eggs

Quick and healthy recipe with 100% The Barn products suggested by WESH food

Ingredients

2 people
  • 2 round courgettes (yellow or green)
  • 2 eggs
  • A few sprigs of chives
  • 6 carrots
  • 4 tablespoons olive oil
  • 120 g curry rice mixture
  • Flower of salt
  • Pepper

Preparation

  1. Preheat the oven to 180°.
  2. Cut the caps off the two courgettes and put them in the oven for 20 minutes.
  3. Prepare the rice: put one part rice and two parts water in a saucepan. Bring to the boil and then cook over a low heat for 10 minutes (until the water is absorbed and the rice is tender).
  4. Cut the carrots into slices, cook them and then blend them in a blender with a little cooking water, olive oil and a pinch of fleur de sel.
  5. Take the courgettes out of the oven, make a small hole in each one and break an egg in it, sprinkle with salt and pepper and turn it over for 15 minutes.
  6. Arrange the plates, finish with a few sprigs of chopped chives on the eggs and enjoy.

 

Tip?  You can also replace the rice with a piece of baguette or a slice of bread.

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