Lunch: Vegetable Primavera with Eggs

This recipe includes fertility superfoods such as:

Honey

Health and fertility benefits of Vegetable Primavera with Eggs

One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

10 tablespoons unsalted butter
1 cup seasonal vegetables, such as carrots and zucchini, diced
4 cups wheat berry grains, soaked in water for 12 hours, drained
2 tablespoons fresh thyme, chopped
1 cup vegetable or tomato broth
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
2 tablespoons fresh parsley, chopped
2 tablespoons fresh rosemary, chopped
2 teaspoons honey
4 farm-fresh duck eggs
Grated Parmesan, for garnish

Instructions

Melt 8 tablespoons of butter in a large skillet over medium-high heat, add the carrot and zucchini and cook, stirring occasionally, until tender. Stir in the wheat berries, thyme and broth and cook until the broth is reduced by half, 3 to 4 minutes. Add the red pepper flakes and season with some salt and pepper. Add half of the parsley and rosemary, and the honey, and toss to combine.
Meanwhile, melt the remaining 2 tablespoons of butter in a large skillet or on a griddle, and fry the eggs sunny-side up until the whites are set.
To serve, portion the wheat berry primavera into 4 bowls. Top each portion with a fried egg and garnish with the remaining parsley and rosemary and some freshly grated Parmesan.
NotesThis recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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