- 8 eggs
- fresh parsley, chopped
- sea salt and fresh cracked black pepper to taste
- leftover carrots from: Fall Scented Chicken and Roasted Carrots
Poach 8 eggs. While the eggs are poaching, re-heat the carrots. Scoop the carrots onto separate plates and top each plate with two poached eggs. Garnish with fresh parsley. Prior to serving, add sea salt and fresh cracked pepper to taste.