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Prep Time: 10 minutes|Cook time: 10 minutes|Yield: 4 servings
Ingredients
- 4 large eggs
- 2 portions of chimichurri sauce
- 4 slices of rustic seeded bloomer
- 280g baby spinach
- Salt & pepper for seasoning
For chimichurri sauce
Ingredients
- 1 lemon
- 8g fresh flat parsley
- 8g fresh coriander
- 2 teaspoons of fresh or dry oregano
- 1 clove of garlic
- 2 tablespoons of olive oil
- 3 teaspoons of red wine vinegar
- 1 teaspoon of dry chillies
- Make the chimichurri sauce by washing and chopping all the herbs, peel and crush the garlic, zest and juice the lemon. In a bowl combine all the ingredients together.
- Wash and drain the spinach, then add to a hot pan and cook until the spinach starts to wilt. Add the chimichurri sauce and combine.
- Now toast the bread and poach the eggs.
- To serve; top the toast with the spinach, then a poached egg and finish with a few turns of black pepper.
Nutrition Facts: Calories: 224, Carbs: 13.9g, Protein: 12.3g, Fat: 12.6g, Sat. Fat: 2.4g, Fiber: 4.2g
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