Green Breakfast Bowl

Veggies for breakfast are becoming more common with the health conscious, and also with people that need to make some big diet changes. It’s different from the usual breakfast options, but you might like this tasty dish>

TIP: You can also use marinated goat's cheese with this recipe & spoon over a little of the oil marinade as a flavour option.

Cook time: 15 mins

Breakfast

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

2 cups (40g) baby spinach or spinach & rocket mix

3 (60g) asparagus spears

1 large egg (50g)

2 teaspoons (10ml) extra virgin olive oil

2 teaspoons (10ml) fresh lemon juice

1/4 teaspoon (1.25ml) sea salt

1/2 avocado (80g) , sliced or diced

1 tablespoon (25g) goat's cheese

Sprinkle of dukkah (optional)

Method

Bring a small saucepan of water to the boil. Using a spoon carefully place the egg into the water. A cold egg from the fridge will take 5 mins for runny, 6 mins for slightly set, 7 to 7 1/2 mins for hard.

Once cooked, place into cold water for a minute and then peel.

Just before the egg is cooked. Heat a small pan with the olive oil to a low/medium heat. Add the asparagus & cook for a minute or 2. Then add the spinach until just wilted. Mix through the lemon juice & salt & serve into a bowl.

Place the avocado, goat’s cheese & egg on top. Optional: sprinkle with dukkah & an extra squeeze of lemon.

Calories: 397
Protein: 14.1
Carbs: 2.2
Fibre: 4.4
Fat: 36.5

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