Soft eggs, avocado & watercress on rye
Breakfast-for-dinner: soft-boiled eggs and avocado on rye when cooking feels impossible.
Roast chicken legs with braised little gems & peas
Roast chicken legs over French-style braised lettuce, peas and bacon-optional broth.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
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Method
- Step 1
Roast the oiled, seasoned chicken legs at 200C fan for 40 to 45 minutes.
- Step 2
Soften spring onions in butter; add lettuce cut-side down for 2 minutes.
- Step 3
Add peas, stock and mustard; braise 6 minutes.
- Step 4
Serve the chicken over the braise with parsley and potatoes.
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Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 42g |
| Carbohydrates | 36g |
| – of which sugars | 7g |
| Fibre | 9g |
| Fat | 27g |
| – of which saturates | 7g |
| – of which omega-3 | 0.3g |
| Calcium | 90mg |
| Iron | 3.4mg |
| Salt | 0.7g |
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