Soft-boiled eggs with zesty spinach

(2)
Breakfast & Brunch
Serves
1
Cook   10 min
  • Eggs, raw, 2 60g egg(s)
  • Olive oil, 1 teaspoon(s)
  • Baby spinach, 1 cup(s)
  • Basil, ¼ cup(s)
  • Lemon, ½ lemon(s), zest and juice
  • Black pepper, ground, 1 pinch(s)
  • Mixed grain bread, 1 slice(s), toasted
  • Parmesan cheese, finely grated, 40 g

Method

Soft-boil eggs, then peel and halve lengthways.

Meanwhile, heat olive oil in a small frying pan over medium heat, add baby spinach leaves and cook for 1 minute or until just wilted. Remove the pan from the heat and stir through basil leaves and the finely grated lemon zest and juice.

Season to taste with freshly ground black pepper.

Serve warm on toast with the soft-boiled eggs, sprinkled with grated parmesan.

Nutrition facts per serve
Makes 1 serve

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1
Bread & Cereals1
Vegetables1
Fruit0
Dairy1
Healthy Fats & Oils1
Indulgences0
Calories510
Protein34.5 g
Total fat31.7 g
- Saturated fat13.6 g
Total carbohydrates18.3 g
- Total sugars2.7 g
Fibre4.1 g
Sodium838 mg