Egg and Veggie Breakfast bowl
Ingredients
- 2 Eggs
- 2 handful pre-washed baby spinach
- 1 handful assorted mushrooms
- 1 tbsp avo oil
- 1 tsp kosher salt
- 1 tsp fresh thyme
- 1/8 cup apple cider vinegar
- 2 tbsp Chopped Onions
- 1 garlic clove, minced
Instructions
- HEAT large skillet over high heat and ADD avo oil.
- When the oil is hot,add mushrooms and STIR to coat. COOK until the mushrooms begin to brown and then sprinkle with chopped thyme and salt.
- WHISK together oil, vinegar, chopped onions and garlic in a small bowl
- MEANWHILE, bring 100ml water to boil in large saucepan or deep skillet. ADJUST heat setting to keep liquid simmering gently.
- BREAKeggs, 1 at a time, into custard cup or saucer. SLIP each egg into water holdingdish close to surface. COOK eggs to a soft poach – about 3 to 5 minutes oruntil whites are completely set and yolks begin to thicken but are not hard.(Do not stir.)
- LIFT eggs from water with slotted spoon; drain well.
- In a large bowl, TOSS the spinach and dressing. TOP with poached eggs, cooked mushrooms.
- SEASON with salt and pepper and SERVE.
Notes
1 Protein and 1 1/2 Vegetables serving