Poached eggs with avocado, beetroot and spinach

I always think poached eggs make a nice change, and in fact I enjoyed one this morning for breakfast ... you may prefer two! A nutritious poached egg can make a great start to the day, and if you wish to try this recipe idea the addition of a few more great tasting foods, just make this poached egg and avocado breakfast recipe, packed with potassium, protein and vitamins B and C a great start to the day. 

For those who may like to know - here is the Nutritional info per serving:

Calories 366kcals
Fat 28.4g (6.4g saturated)
Protein 21.7g
Carbohydrates 7.4g (6.5g sugars)
Fibre 5.2g
Salt 0.9g

Ingredients:

Serves 2 - 4
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

Method:

1. Peel, stone and slice the avocado, then gently toss in a bowl with the beetroot, spinach, olive oil, hazelnuts and lemon juice. Season and set aside.
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.

Did you know:

When poaching eggs, the fresher, the better (ideally less than 4 days old). A fresh egg white clings more closely to the yolk in the simmering water.

Recipe idea from here

The original recipe idea serves two, but some may find one egg is sufficient, so amend recipe to suit ...

All the best Jan