Petit-déjeuner
Savoury Yoghurt Bowl with Roasted Tomatoes, Garlic and Soft-Boiled Egg
25 minPour 1Nutri-Score B€€
B
25 min
25 minSavoury Yoghurt Bowl with Roasted Tomatoes, Garlic and Soft-Boiled Egg
ce qu’il vous faut
Ingrédients
vine tomatoes (whole)Fruits et légumes7 morceaux
red pepper (small, whole)Fruits et légumes1 morceau- button mushrooms (whole)Fruits et légumes3 morceaux
garlic (head, halved crosswise)Fruits et légumes1 morceau
olive oil spray (for spraying)Épicerie5 ml
thick yoghurt (plain, thick)Produits laitiers200 g
garlic paste (1 tsp)Épicerie5 ml- dill (fresh, chopped)Fruits et légumes3 g
salt (to taste)Épices2 g
black pepper (freshly ground)Épices1 g
egg (soft boiled)Produits laitiers1 morceau- spelt bread (small slices, toasted)Boulangerie2 morceaux
par portion
Nutrition
342kcal
- Glucides
- 39 g
- Protéines
- 33 g
- Lipides
- 6 g
ce que vous utiliserez
Ustensiles
Friteuse à air
Plat allant au four
Casserole
Saladier
pas à pas
Préparation
- Étape 1
Roast the vegetables
- Place the tomatoes, red pepper and halved garlic head in an oven-safe dish.
- Spray with olive oil and season with salt and black pepper.
- Air fry until the vegetables blister and soften.
- Étape 2
Soft-boil the egg
- Bring water to a boil and lower in the egg.
- Cook for 6 minutes, then transfer to cold water for 2 minutes.
- Tap, roll and peel the egg.
- Étape 3
Season the yoghurt
- Mix the yoghurt with salt, black pepper, dill and garlic paste.
- Étape 4
Assemble the bowl
- Spoon the roasted tomatoes, red pepper, garlic and mushrooms over the yoghurt.
- Top with the soft-boiled egg, salt, black pepper and dill.
- Serve with the toasted spelt bread.