Spinach and Poached Egg Delight

Spinach and Poached Egg Delight

 

 

At the end of last week I finished up at my job in Sydney as I am beginning a job a bit closer to home; starting tomorrow actually! I decided to take a week off in between jobs to wind down and recuperate before I kick back into the working week. Looking after children is difficult at the best of times. But add an hour drive to and from work and you’re left feeling tired and drained. I worked in Sydney for approximately a year and a half and in that time I was constantly on the lookout for ways to improve my energy levels.

 

Here is a yummy breaky I started having which I found improved my energy levels and kept my blood sugar levels stable throughout the morning.

 

Ingredients

 

2 x organic free range eggs

1 – tsp apple cider vinegar.

¼ lemon

½ and avocado (sliced)

1 x tomato (sliced)

3 x silverbeet leaves

½ cup of baby spinach leaves

1-2 x gluten free toast

Organic butter olive oil

Method

1.    Slice the avocado and tomato and place in separate bowls

2.    Next place the silverbeet in a steamer and steam for 5-10 minutes

3.    While the silverbeet is steaming heat a dash of olive oil in a fry pan and lightly fry the tomatoes to your liking.

4.    Once the tomatoes are ready you can leave them in the pan to stay warm or place them on a plate in a pre-heated oven (about 100c).

5.    Next bring a shallow pot or saucepan to the boil and add the apple cider vinegar. Next crack each egg one at a time into a small bowl. Stir the water using a wooden spoon then gently slide the egg into the water. Poach the egg for a few minutes, or until cooked to your liking.

6.    Place everything on a plate, squeeze the lemon on top, then enjoy!

Love

Bianca xx