Ingredients
Scale
- 1 egg (room temperature)
- 90 g baby spinach leaves (1 cup)
- 1/8 red onion (finely sliced)
- 1 small piece of toast (chopped into chunks)
- 1 tbsp sour cream
- 2 tsp sweet chili sauce
- 1 pinch black pepper
- 1 ripe avocado (peeled, de-stoned, roughly chopped)
- 1/8 red onion (finely chopped)
- 1 tbsp chopped coriander/cilantro
- 1 pinch salt
- 1 pinch pepper
- Juice of half a lime
Instructions
- Boil the egg: Place in cold water, bring to a boil, then simmer for 5-6 minutes. Drain and cool in cold water before peeling and slicing.
- Make the guacamole: In a mixing bowl, mash together avocado, finely chopped red onion, cilantro, salt, pepper, and lime juice until desired consistency.
- Assemble the bowl: Layer baby spinach at the bottom of a serving bowl. Top with guacamole, halved egg, slices of red onion, toast chunks, sour cream dollop, sweet chili sauce drizzle, and black pepper.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Boiling/Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 3g
- Sodium: 290mg
- Fat: 27g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 186mg