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