Wednesday, July 23, 2014

Purslane-egg topped bread slices

One slice bread-topped full of Omega 3- protein, would be good enough to keep you full and provide a well balanced meal!!
Most of you guys know, the kitchen is my fun point, I also love the creativity of food. Allows me to combine west and east food culture..searching, sometimes replacing the ingredients with healthier ones,..creating and sharing my own recipes on this blog. It is the most enjoyable part of my life!. I try to keep my recipes easy, don't like time killer recipes at all!!..

A yummy egg- purslane recipe you can prepare anytime!

Purslane is a tasty and a rich source of omega-3's. Even your kids would love these healthy and delicious breads!!
Ingredients
A bunch of purslane leaves
4 eggs
1 small tomato(crushed)
1 small onion (finely chopped)
2 gloves garlic (crushed)
2 tbsp olive oil
1 teaspoon butter
4 slices of wholegrain bread
Salt, pepper

Saute the onion and garlic in olive oil.
Add the purslane leaves and the crushed tomatoes to the skillet.
Cook untill it just changes color.
Sprinkle a pich of salt and pepper over it.

Break 4 large eggs on the top of the mixture. Cover the skillet and simmer gently untill the eggs are set to your liking, (about 4 muites for runny yolks) 

Transfer each eggs with the mixure onto bread slice.

On the skillet, melt, a teaspoon of butter and litely toast the whole grain bread slices (one side only). Place the eggs and puslane mixture onto each bread slices..I served with banana slices a touch of strawberry jam on them.

 photo 1ae485bf-a0f7-41bd-82fb-26bc1cb10501_zps0f6f87d4.jpg

Delicious, easy and healthy! If you decide to give this recipe a try and if you come with a question,feel free to contact me!

Happily chat to you on FB or shoot me an email :)

I have so many recipes than I could share for 8 years guys! Working hard lately to post often! Happy Wednesday and thank y'all!

17 comments:

  1. Oh my gosh, Yonca! This looks so good. I would definitely want this for breakfast. =0) Thank you so much for the recipe. I'm pinning it!

    ReplyDelete
  2. I agree with 2justByou! This looks delicious!

    By the way, I'm never heard of purslane leaves, but they must be tasty.

    Happy Summer, Yonca!

    ReplyDelete
  3. Well this looks amazing.
    I've never heard of purslane either, actually. I'm about to go to Google to see!

    ReplyDelete
  4. A healthy and yummy meal.. Thanks for sharing! Enjoy your week, Yonca!

    ReplyDelete
  5. Kim, glad you like it! Preparing this recipe is easy also totally satisfies my hunger (even I skip lunch) until dinner. Thanks for pinning it! xo

    ReplyDelete
  6. Anita and Tamara;
    Actually, in recent years, purslane has turned into one of the favorite veggies of chefs, including New York. In Turkey winter time spinach time and in summer, purlane comes first as a veggie! I also make a purslane salad with yogurt(which is very famous here, they serve it with Turkish raki) and love it in my omelet! Best if used fresh.
    When we compare it with spinach, purslane has more beta-carotene than spinach as well as high levels of magnesium and potassium.I think it is also more tasty.xoxo

    ReplyDelete
  7. Thanks for stopping by, Eileen! You have a great week as well! xoxo

    ReplyDelete
  8. What a great way to start the day, it looks delicious! Have a great weekend :)

    ReplyDelete
  9. Thanks for stopping by, Ann!xo

    ReplyDelete
  10. I must get braver in the kitchen! This sounds delish!

    ReplyDelete
    Replies
    1. Glad you liked the recipe, Stephanie! Have a lovely day! xx

      Delete
  11. Glad you liked the recipe!Thanks for stopping by, Camille!

    ReplyDelete
  12. I LOVE Purslane! I was discovered it in Europe - but I have a very hard time finding it here in the states! :(

    ReplyDelete
  13. That's true, Gigi. İf you have a turkish grocery store around you, maybe you can find in a can or frozen. Thanks for stopping by! xx

    ReplyDelete
  14. hey yonca, this looks so good! i'm going to have to make this asap.

    xoxo

    ReplyDelete
  15. I'd love to know how it turns out, Betty!xx

    ReplyDelete

I' m loving to read your comments:)

LinkWithin

Blog Widget by LinkWithin