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Egg, Butternut and Baby Spinach Brekki

Breakfast with a difference

Serves 1
Prep Time 12 min

oats, blueberry and almon breakfast clos

INGREDIENTS

    2 eggs
    1 large handful baby spinach
    1/2 - 1 cup roasted butternut
    1 Tbsp sun dried tomato
    1 Tbsp seeds
    1 tsp Olive oil
    Seasoning-salt and pepper

    Vegan option: replace eggs with falafals/tofu/spiced chickpeas

MAKING THE MAGIC

Boil eggs in a pot of boiling water for 9 minutes then remove from pot and peel.
Cut the eggs into quarters.
Layer a serving bowl with spinach, butternut, eggs, sun dried tomatoes, seeds, olive oil, salt and pepper.
Optional: toss in a chilli, coriander and garlic dressing 

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