
Fried Egg Salad with Toasted Pinenuts
Lunch
SERVES 1
PREP 5mins
COOK 5mins
Vegetarian, Gluten Free, Dairy Free
Ingredients
1 tbs pinenuts
1 tsp olive oil
2 large eggs
1 medium tomato, quartered
50g baby spinach leaves
1/4 avocado, sliced
Dressing
2 tsp olive oil
1 tsp lemon juice
salt & pepper, to taste
1 slice wholegrain (or gluten-free) bread, to serve
Method
1 Heat a non-stick frying pan over medium heat and toast pinenuts for about 1 minute, shaking pan gently and being careful not to burn. Set aside.
2 Return pan to the heat, add 1 tsp oil and fry egg until cooked to your liking.
3 Assemble salad, toss with dressing then serve with fried egg and pinenuts.
Nutritional Information
Per Serve
Energy | Calories | Protein | Carbs | Fibre | Sugar | Fat | Sat. Fat |
2546.7kj | 608.3cal | 21g | 20.2g | 7.9g | 6.3g | 48g | 7.6g |
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