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Waitangi Day Brunch



2 portion(s)

Waitangi Day Brunch

  • 1 large Kumara, peeled and cut into wedges
  • 1 medium potato, peeled and cut into wedges
  • 1 Medium Carrot, peeled cut in half and then into strips
  • 1/2 large red capsicum, cut into 6 strips
  • 1 or 2 teaspoons cajun spice
  • salt and pepper to season
  • 500 gram water
  • 2 large eggs, poached
  • 1 level tablespoon balsamic vinegar
  • 3 level tablespoons macadamia nut oil
  • Grandmas' tomato relish, i have put this on the recipe community
  • 6
    Preparation 6min
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31

Recipe's preparation

    Waitangi Day Brunch
  1. put  500 grams of water into TM bowl place Tm lid on. 

    place all vegetables into large varoma dish and season with cajun and salt and pepper and put varoma lid on

    cook at varoma temperature speed1 for 20 minutes or till vegies cooked to your liking

    transfer cooked vegies into a thermoserver and drizzle with balsamic and macadamia nut oil dressing and put aside

    cook poached egg the way you like it

    while the egg is cooking plate up vegies drizzle with a bit more dressing if desired place poached egg on top of vegies and add some tomato relish



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this would also be delicious with hollandaise sauce instead of relish and bacon cooked to your liking.

I cooked my eggs in a pot of boiling water on the stove top

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