Serves
2
Beetroot, Spinach and Eggs
Beetroot is actually a really nice veg to have for breakfast and goes so well with poached eggs.
Ingredients
- 1 tbsp olive oil
- 2 small beetroots, peeled and chopped into small chunks (around 200g)
- 1 small onion, chopped
- 120g spinach
- 1 tsp basil
- 4 eggs
Directions
- In a deep frying pan or skillet, add the oil, beetroot, and onion and cook, stirring constantly, until the beetroot starts to soften (around 10 minutes). For the last few minutes, add the spinach and basil.
- In a frying pan, add in enough hot water until 1.5 inches deep (approx). Bring to the boil.
- Crack in the eggs, reducing the heat down a little, and cook for 4 minutes. Drain.
- Serve up the beetroot and spinach mix and pop 2 eggs on top of each serving.
- Season well with salt and pepper.
- Kcal: 274
- Protein: 18g
- Fats: 17g
- Carbs: 11g
- Fibre: 3.5g
