Poached eggs with avocado, beetroot and spinach

Name: Poached eggs with avocado, beetroot and spinach
Yield: Serves 2
Cuisine: British recipes
Ingredients: ½ ripe medium avocado; 4 cooked baby beetroot, quartered; Handful of baby leaf spinach; Drizzle of extra-virgin olive oil; Small handful of blanched and toasted hazelnuts, roughly chopped; Squeeze of lemon juice; 4 very fresh large free-range eggs (see Know-how)

Easy
October 2013

Easy
October 2013

Serves 2
Ready in 15 minutes

A nutritious poached egg and avocado breakfast recipe, packed with potassium, protein and vitamins B and C.

Nutrition: per serving

Calories: 366kcals
Fat: 28.4g (6.4g saturated)
Protein: 21.7g
Carbohydrates: 7.4g (6.5g sugars)
Fibre: 5.2g
Salt: 0.9g

Nutrition: per serving

Calories: 366kcals
Fat: 28.4g (6.4g saturated)
Protein: 21.7g
Carbohydrates: 7.4g (6.5g sugars)
Fibre: 5.2g
Salt: 0.9g

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Ingredients

½ ripe medium avocado
4 cooked baby beetroot, quartered
Handful of baby leaf spinach
Drizzle of extra-virgin olive oil
Small handful of blanched and toasted hazelnuts, roughly chopped
Squeeze of lemon juice
4 very fresh large free-range eggs (see Know-how)

½ ripe medium avocado
4 cooked baby beetroot, quartered
Handful of baby leaf spinach
Drizzle of extra-virgin olive oil
Small handful of blanched and toasted hazelnuts, roughly chopped
Squeeze of lemon juice
4 very fresh large free-range eggs (see Know-how)

Method

Peel, stone and slice the avocado, then gently toss in a bowl with the beetroot, spinach, olive oil, hazelnuts and lemon juice. Season and set aside.
To poach the eggs, heat a large pan of salted water until it just bubbles gently. Crack an egg into a ramekin, then slide the egg into the water, lowering the ramekin as close to the water as possible. Using a dessert spoon, gently fold any stray strands of white around the yolk. Repeat with the other eggs. Cook for 2-3 minutes, then remove with a slotted spoon and put on kitchen paper to dry.
Divide the avocado mixture among 4 plates, then serve the eggs on top, sprinkled with salt and pepper.

Method

Peel, stone and slice the avocado, then gently toss in a bowl with the beetroot, spinach, olive oil, hazelnuts and lemon juice. Season and set aside.
To poach the eggs, heat a large pan of salted water until it just bubbles gently. Crack an egg into a ramekin, then slide the egg into the water, lowering the ramekin as close to the water as possible. Using a dessert spoon, gently fold any stray strands of white around the yolk. Repeat with the other eggs. Cook for 2-3 minutes, then remove with a slotted spoon and put on kitchen paper to dry.
Divide the avocado mixture among 4 plates, then serve the eggs on top, sprinkled with salt and pepper.