Pink to make the boys wink
It’s a massive over exaggeration even calling this one a recipe to be honest, it’s just about as easy as you can get, second only to unscrewing a cap or opening a can. The dip is lovely and fresh, a healthy alternative to the calorie loaded hollandaise of an eggs benedict.
We’ve all heard the phrase ‘you eat with your eyes first’. And, if ever there was a dish perfectly embodied that phrase, then it’s this. Perfectly pink beetroot, topped with an oozing yellow yolk and hint green. The novelty of eating violent pink food, never fails to put a smile on my face.
300g pre-prepared beetroot
1 tbsp Greek yogurt
1 tbsp tahini paste
A large handful of fresh mint leaves
A good shake of salt and pepper
1 tbsp fennel seeds
2 tsp mustard seeds
The juice of ½ lime and zest of a whole lime
Eggs for poaching
English breakfast muffins
Extra mint leaves
Little toast the fennel and mustard seeds to bring out the flavours, about 2 minutes. Be careful not to let them burn.
Add all the ingredients to the blender and blitz into a small paste. Taste, add more Greek yogurt if it needs.
Toast the muffins and spread the beetroot dip on top, followed by a runny poached eggs.