For those who may like to know - here is the Nutritional info per serving:
Fat 28.4g (6.4g saturated)
Carbohydrates 7.4g (6.5g sugars)
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
2. 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.
3. Divide the avocado mixture among 2 - 4 plates, then serve the eggs on top, sprinkled with salt and pepper.