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Poached eggs with avocado, beetroot and spinach

Name: Poached eggs with avocado, beetroot and spinach
Cook time: 15 min
Total time: 15 min
Yield: Serves 2
Cuisine: British recipes
Ingredients: ½ ripe medium avocado; 4 cooked baby beetroot, quartered; Handful of baby leaf spinach; Drizzle of extra-virgin olive oil; Small handful of blanched and toasted hazelnuts, roughly chopped; Squeeze of lemon juice; 4 very fresh large free-range eggs (see Know-how)

Published: 30 Sep 13
Updated: 18 Mar 24

A nutritious poached egg and avocado breakfast recipe that’s packed with potassium, protein and vitamins B and C.

Make poached eggs the focus of a healthy filling dinner with this poached eggs with kale and polenta recipe.

Easy
October 2013

Test kitchen approved

Serves 2
Ready in 15 minutes

A nutritious poached egg and avocado breakfast recipe that’s packed with potassium, protein and vitamins B and C.

Make poached eggs the focus of a healthy filling dinner with this poached eggs with kale and polenta recipe.

Vegetarian recipes

Nutrition: per serving

Calories: 366kcals
Fat: 28.4g (6.4g saturated)
Protein: 21.7g
Carbohydrates: 7.4g (6.5g sugars)
Fibre: 5.2g
Salt: 0.9g

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Ingredients

½ ripe medium avocado
4 cooked baby beetroot, quartered
Handful of baby leaf spinach
Drizzle of extra-virgin olive oil
Small handful of blanched and toasted hazelnuts, roughly chopped
Squeeze of lemon juice
4 very fresh large free-range eggs (see Know-how)

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Method

Peel, stone and slice the avocado, then gently toss in a bowl with the beetroot, spinach, olive oil, hazelnuts and lemon juice. Season and set aside.
To poach the eggs, heat a large pan of salted water until it just bubbles gently. Crack an egg into a ramekin, then slide the egg into the water, lowering the ramekin as close to the water as possible. Using a dessert spoon, gently fold any stray strands of white around the yolk. Repeat with the other eggs. Cook for 2-3 minutes, then remove with a slotted spoon and put on kitchen paper to dry.
Divide the avocado mixture among 4 plates, then serve the eggs on top, sprinkled with salt and pepper.

Recipe from October 2013 Issue

Nutrition

Nutrition: per serving

Calories: 366kcals
Fat: 28.4g (6.4g saturated)
Protein: 21.7g
Carbohydrates: 7.4g (6.5g sugars)
Fibre: 5.2g
Salt: 0.9g

delicious. tips

When poaching eggs, the fresher, the better (ideally less than 4 days old). A fresh egg white clings more closely to the yolk in the simmering water.

MICROWAVE IT Make a seriously good poached egg in the microwave in no time. Fill a mug with water, add a dash of vinegar, crack an egg into it and prick the yolk with a toothpick (this stops it exploding in the heat). Microwave for a minute, then drain and season for a soft-poached egg that’ll rival those cooked on the hob.