Poached eggs with avocado, beetroot and spinach

Author: Rebecca Smith

Photographer: Charlie Richards

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This breakfast is full of goodness and will help keep you full until lunchtime.

Serves: 2

Time to make: 15 mins

Hands-on time: 10 mins

Ingredients

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½ ripe medium avocado, peeled, stonepitXd and sliced
4 cooked baby beetrootbeetsX, quartered
3⅓ cups baby spinach
1 tablespoon extra-virgin olive oil
2 tablespoons blanched and toasted hazelnuts, roughly chopped
squeeze of lemon juice
4 large eggs

Instructions

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1 Gently toss the avocado in a bowl with the beetroot, spinach, olive oil, hazelnuts and lemon juice. Season with ground black pepper and set aside.

2 To poach the eggs, heat a large pan of water until it bubbles gently. Crack an egg into a cup, then slide the egg into the water, lowering the cup as close to the water as possible. Using a dessertspoon, gently fold any stray strands of white around the yolk. Repeat with the remaining eggs. Cook each egg for 2–3 min, then remove with a slotted spoon and drain on kitchen paper.

3 Divide the avocado mixture among 4 plates, then serve the eggs on top, sprinkled with ground black pepper.

Nutrition Info (per serve)

Calories 437cal

Kilojoules 1828kJ

Protein 20.6g

Total fat 36.8g

–Saturated fat 7.1g

Carbohydrates 5.9g

–Sugars 4.7g

Dietary fibre 4.9g

Sodium 236mg

Calcium 152mg

Iron 4.2mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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