Poached eggs with avocado, beetroot and spinach

Author: Rebecca Smith

Photographer: Charlie Richards

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 437 cal

Kilojoules 1828 kJ

Protein 20.6 g

Total fat 36.8 g

Saturated fat 7.1 g

Carbohydrates 5.9 g

Sugar 4.7 g

Dietary fibre 4.9 g

Sodium 236 mg

Calcium 152 mg

Iron 4.2 mg

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.