My Go-to Eggs & Greens

My Go-to Eggs & Greens

Health Rating
Prep Cook Ready in Servings
10 min 5 min 15 min 1
Scheduled for:
Breakfast on Tuesday

Ingredients for 1

Show Original

2 large egg Egg
1 cup Baby spinach (can use any type of greens)
1/2 tbsp Extra virgin olive oil
1 tbsp Basil pesto (Sunflower Kitchen makes amazing pestos!)
1 tbsp Goat cheese, semi-soft (can use 1/2 an avocado for dairy free version)
1/2 pinch Salt (to taste)
1/2 dash Black pepper (to taste)

Instructions


Prepare eggs any way you like ‘em! I love mine poached, scrambled or soft boiled.

Place prepared eggs on top of mixed greens. Drizzle with olive oil, schlop on some pesto and top with crumbled goat cheese or sliced avocado. Season with salt & pepper to taste and dig in!

Notes:

To poach eggs: Bring a large pot of water until ALMOST at a simmer. Add a splash of vinegar to water. Crack the egg into a small bowl (one egg at a time). Stir water with a spoon to create a ’whirlpool' effect. Poor the egg into the middle of the swirling tornado and watch the egg white wrap around the yolk helping to bind it all together. Turn off heat & allow the egg to cook for 5 mins (or until desired done-ness). Remove the egg from the water with a slotted spoon and serve.

Nutrition Facts

Per Portion

Calories 322
Calories from fat 250
Calories from saturated fat 65
Total Fat 27.8 g
Saturated Fat 7.2 g
Trans Fat 0.1 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 10.0 g
Cholesterol 393 mg
Sodium 284 mg
Potassium 315 mg
Total Carbohydrate 2.6 g
Dietary Fiber 1.1 g
Sugars 1.9 g
Protein 15.4 g

Dietary servings

Per Portion


Meat Alternative 1.1
Milk Alternative 0.2
Vegetables 1.0

Energy sources


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