By Nikki Young
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Additional info for 4 Ingredients Paleo Cookbook
Honey Lime Smoked Trout serves 4 500g smoked trout 1 tsp sesame oil 1 tbs lime juice 1 tsp honey Combine the sesame oil, lime juice and honey in a small bowl. Place the smoked trout on a plate and drizzle with the honey lime dressing. Serve. Fried Eggs with Mixed Herbs serves 2 4 eggs 1 tbs olive oil Handful of mixed chopped herbs (such as parsley, chives, thyme and rosemary), finely chopped Pinch ground black pepper Heat the oil in a pan on medium heat and add the eggs. Sprinkle the herbs and black pepper evenly over the eggs.
Sautéed Mushrooms with Scrambled Eggs serves 4 2 tsp olive oil 300g mixed mushrooms (such as button, shiitake, cremini), thinly sliced Pinch ground black pepper 6 eggs Place the olive oil in a frying pan on medium heat and fry the mushrooms until golden brown. Season with salt and pepper if desired. Whisk the eggs together lightly in a bowl then pour into the frying pan, stir constantly until cooked. Serve the scrambled eggs with a side of mushrooms. Pan-Fried Caraway & Capsicum with Eggs serves 2 2 capsicums (1 red & 1 green), thinly sliced ½ tsp smoked paprika ½ tsp caraway seeds 4 eggs Heat a pan on medium heat and add the capsicum slices, paprika and caraway seeds.
Return the pan to the heat, add the eggs and cook to your liking. Place the capsicum on a plate and top with the fried eggs to serve. Yellow Squash with Boiled Eggs serves 2 2 tbs olive oil 4 yellow squash, thinly sliced 2 tsp fresh thyme leaves 4 eggs Heat the oil in a pan on medium-low heat and add the yellow squash and thyme. Cover and cook for 20-30 minutes or until tender and cooked. Stir occasionally to prevent burning. Boil the eggs for 6 minutes. Cool then peel and cut in half. Place the yellow squash on a plate with the eggs on the side.
4 Ingredients Paleo Cookbook by Nikki Young