Poached Eggs on Spinach-Avocado Toast
A nutritious and filling breakfast with poached eggs on a bed of creamy avocado and fresh spinach on whole grain toast.
- 15 minutes
- 1 serving
- Breakfast
- vegetarian
- lactose-free
- high in protein
- rich in iron
- konzentrationsfördernd
- gesunde fette
- supports the bones
Ingredients
- 120 g Eggs
- 2 piece Whole grain toast
- 75 g Avocado
- 100 g Spinach
- 25 g Lemon
- 2.5 g Olive oil (Extra Virgin)
- 2.5 g Salt
- 1.3 g Pepper
- 5 g Vinegar
Instructions
- Toast the bread.
- Mash the avocado and season with lemon juice, salt, and pepper.
- Bring a pot of water with vinegar to a gentle simmer.
- Crack each egg into a small bowl and gently slide it into the water. Poach for 3-4 minutes.
- Sauté spinach in a pan with olive oil until just wilted.
- Spread the avocado cream on the toast, layer the spinach on top, and place the poached eggs on top.
- Season with salt and pepper and serve immediately.
What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.
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