Sticky Eggs & Avocado
Lily & Loaf
Rated 5.0 stars by 2 users
Category
Breakfasts
Cuisine
Healthy Eating
Author:
Lily & Loaf
Servings
1
Prep Time
2 minutes
Cook Time
7 minutes
Calories
312
Sticky Eggs & Avocado is a simple yet satisfying breakfast combining soft-centred eggs with creamy avocado and fresh spinach. A drizzle of olive oil and balsamic vinegar adds extra flavour, while black pepper provides a gentle warmth. Ready in just a few minutes, this nourishing breakfast is rich in protein and healthy fats, making it ideal for breakfast, brunch or a light lunch.
Ingredients
-
2 medium eggs
-
½ avocado, diced
-
1 handful fresh spinach
-
1 tsp olive oil
-
1 tsp balsamic vinegar
-
Black pepper, to taste
Optional
-
Toasted sourdough or rye bread
-
Toasted pine nuts
-
Chilli flakes
Directions
Bring a pan of water to the boil and carefully add the eggs. Cook for 7 minutes for a soft, sticky yolk.
Transfer the eggs immediately to iced water to stop the cooking process. Peel and slice.
Place the spinach and diced avocado into a bowl.
Arrange the sliced eggs on top.
Drizzle with olive oil and balsamic vinegar.
Season with black pepper and serve immediately.
Recipe Note
This recipe is naturally high in protein and healthy fats. For a more substantial breakfast, serve alongside toasted rye or sourdough bread.
Sprinkle with toasted pine nuts or chilli flakes for extra flavour and texture.
Nutrition
Nutrition
- per serving
- Calories
- 312
- Carbohydrates
- 9 grams
- Protein
- 14 grams
- Fibre
- 5 grams
- Fat
- 26 grams
- Saturated Fat
- 5 grams
- Sugar
- 2 grams
- Sodium
- 300 milligrams
