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Prebiotic leek and egg skillet with sour cream, decorated with fresh parsley
Delicious leek and egg dish, rich in prebiotic vegetables

Prebiotic leek and egg skillet

Author: Flavelo
Recipes Side Dishes
This dish is the gut flora's best friend. Leek fibres (inulin) serve as a 'prebiotic', i.e., provide food for good bacteria, while sauerkraut is the 'probiotic' itself, with live flora. Eating them together achieves a symbiotic effect, all in the form of a filling, protein-rich breakfast or dinner.
🕒 Prep Time 10 mins
🍳 Cook Time 20 mins
⌛ Total Time 30 mins
🍽️ Servings 2 servings
🔥 Calories 420 kcal
🌍 Cuisine Hungarian, Reform

Ingredients

Equipment Needed

  • Deep frying pan with lid
  • Chopping board
  • Knife

Allergen Information

⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Slice the leek, crush the garlic. Sauté them in olive oil over low heat until soft.

Tip: Low heat spares the leek's valuable fibres and prevents the oil from burning.
2 ✓

When the leek is soft, add the sauerkraut, and mix through, but don't fry for long. Make small wells for the eggs.

Tip: Due to protecting heat-sensitive bacteria, only just warm the cabbage.
3 ✓

Crack the eggs into the wells, salt and pepper. Put the lid on, and steam until the white sets, but the yolk is still creamy.

Tip: In the steam, the top of the egg cooks too without needing to flip [steaming].
4 ✓

Serve with fresh chopped parsley and a spoonful of cold sour cream.

Tip: The Vitamin C in the fresh herbs helps iron absorption.

Recipe FAQ

Can I heat the sauerkraut?
Only carefully! Too high heat kills beneficial bacteria. Just warm it through.

Ingredients

  • 2 stalks Leek
  • 2 tbsp Extra virgin olive oil
  • 4 whole Eggs
  • 2 cloves Garlic
  • 1 pinch Black pepper
  • 2 g Salt
  • 1 bunch Fresh parsley
  • 100 g Fermented sauerkraut
  • 3 tbsp Sour cream (live culture)