Nutritional facts / serving
- Kcal 631
- Pro 31g
- Carbs 2g
- Fat 54g
How to make this recipe
3 knobs of butter
Pinch of salt
1 tsp. white wine vinegar
½ avocado peeled and roughly chopped
1 plum tomato roughly chopped
½ red chilli
1 tbsp. fresh coriander
1 handful baby spinach leaves
This dish is simple and quick to prepare and is a great breakfast after a morning run.
The eggs provide protein and the spinach and coriander are high anti-inflammatories, which all help the muscles to recover. The tomatoes deliver vitamin c and avocado provides essential fats which are good for the body.
Benefits: Post-morning run recovery
Fill a deep saucepan ¼ full of water and bring to the boil on the stove. Once boiling turn down to a gentle simmer. Now find a bowl that will fit over the saucepan without touching the water.
Crack the eggs into the bowl along with a pinch of salt. Whisk the eggs well. Now add 1 knob of butter to the eggs and place the bowl over the water. Whilst cooking stir continuously.
Once the eggs are cooked remove from the heat and divide between 2 plates. Splash the vinegar over the eggs. Quickly heat a sauté pan over a high heat and add the remaining butter, wait until the butter is foaming and has turned slightly brown and spoon this over the eggs and serve.
If you wanted to serve the Colombian eggs simply fold in the remaining ingredients into the eggs as you remove from the pan.