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Not only are we green and delicious, we aim to be the fastest brussels sprout in the East.  Right now we are trialing express Delivery for Sydney, and will soon be rolling it out further.

Express Delivery is available for set boxes and other items showing the speedy sprout 🥦 icon.  If you only have those items in your cart you are eligible for express delivery, otherwise your first available date will be Regular Delivery.

 

Jacket Potato

by Lauren Branson

Local Jacket Potato At your Food Collective

Yes it's ok to be friends with carbs, @livnutritious describes it beautifully.

"When eaten the right way carbs are our primary source of energy for brain and muscle function along with playing an essential role in hormone and neurotransmitter balance. Also, when it comes to fitness, carbohydrates seem to be pushed aside, when in fact, when eaten the right way are equally as important for performance and muscle repair."

This potato recipe by @livnutritious provides the perfect balance and is a great way to start the friendship. 
 
JACKET POTATO WITH ALMOND PESTO EGGS

Serves 4

 Method

Preheat the oven to 220C. Place the potatoes or sweet potatoes on a baking tray, drizzle with olive oil and sprinkle generously with salt. Bake for 50-55 minutes, or until skin is golden and the middle is soft. Remove and set aside.Meanwhile make the almond pesto and soft boil the eggs.


To make the pesto: Combine the almonds, basil, rocket in a food processor and pulse until roughly chopped. Add the garlic, olive oil, chilli, lemon juice, water, salt and pepper and pulse again until smooth or reaches desired consistency.


To soft boil eggs: Bring a pot with water to rapid boil on the stove top, turn the heat down slightly to medium / hot. When your potatoes are about 6 minutes from being cooked, carefully place the eggs in the water and set the timer for 6 minutes. If you like them a little more on the cooked side (pictured) go for 7-8 minutes. Remove from pot to cool before carefully pealing the shell away.


Place the cooked potato on a plate and slice (almost but not all way) in half.
Generously spoon in the pesto into the middle of each and then top with an egg in each. Cut the egg in half at this point so the yoke melts into the mix.
Dollop over some more pesto, sprinkle with salt, pepper, additional chilli flakes and drizzle lightly with olive oil.

 

Enjoy and remember to share your creations @foodiesofyfc

    Local Lauren Branson
    Lauren Branson


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