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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dale@dalenelson.com

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