Dandelion Leaves With Poached Eggs

Church discipline is a powerful tool in evangelism. People notice when our lives are different, especially when there’s a whole community of people whose lives are different- not people whose lives are perfect, but whose lives are marked by genuinely trying to love God and love one another. When churches are seen as conforming to the world, it makes our evangelistic task all the more difficult. As Nigel Lee of English InterVarsity once said, we become so like the unbelievers they have no questions they want to ask us. May we so live that people are made constructively curious.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	French	Campanile	4	Servings

INGREDIENTS

1 1/4	kg	Dandelion leaves.
4		Eggs
1	t	Seasalt.
1	T	Vinegar.
3	T	Groundnut oil.
		Salt, pepper.

INSTRUCTIONS

Wash the dandelion leaves. Prepare a vinaigrette sauce in a bowl  with
the vinegar, oil, salt and pepper.  2 Heat a saucepan with a
teaspoonful of seasalt. When the water boils,  break in the eggs one by
one, to poach them. Cook them for 2 minutes,  then slide them carefully
onto a plate.  3 Toss the dandelion leaves in the vinaigrette. Put a
portion on each  plate with an egg.  A hardy plant which grows
spontaneously in Europe, the dandelion is  called "pissenlit" in
French, but is also known as "dent-de-lion"  (lion's tooth), because of
its serrated leaves which grow in clusters.  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Even in a ‘New Age\”, God’s truth is crystal clear”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 72 Calories From Fat: 43 Total Fat: 4.8g Cholesterol: 186mg Sodium: 71mg Potassium: 69mg Carbohydrates: <1g Fiber: 0g Sugar: <1g Protein: 6.3g