Breakfast
Eggs, spinach and avocado on toast
Wholemeal toast with eggs and a fresh tomato salsa
- Ready in 15 min
- 443 kcal
Suits: Balanced, Mediterranean, Vegetarian
Per serving
- kcal
- 443
- Protein
- 22 g
- Carbs
- 33 g
- Fat
- 26 g
Ingredients
- 70 g wholemeal bread
- 2 pcs eggs
- 40 g spinach
- 60 g avocado
- 70 g tomatoes
- 5 ml olive oil
Method
- Dice the tomatoes, toss with a little of the olive oil, salt and black pepper and set aside as a quick salsa.
- Halve the avocado, scoop out the flesh and mash it with a fork and a pinch of salt.
- Toast the wholemeal bread in the toaster until golden, then spread with the avocado.
- Heat the rest of the olive oil in a non-stick frying pan over a medium heat. Add the spinach and stir for about 1 minute until just wilted, then pile it onto the toast.
- Beat the eggs with a pinch of salt. Pour them into the same pan, turn the heat down to low and stir gently for 2–3 minutes until just set but still soft.
- Spoon the eggs over the spinach, top with the tomato salsa and serve straight away.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens