Poached eggs with avocado, beetroot and spinach
- 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
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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)
Total fat 36.8g
–Saturated fat 7.1g
Dietary fibre 4.9g
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