Rye Toast with Poached Free-Range Eggs, Wilted Spinach, Avocado & Sprouts

By Jody Vassallo

Rye Toast with Poached Free-Range Eggs, Wilted Spinach, Avocado & Sprouts
This vegetarian brunch is full of protein and nutritious greens.

For a slight twist on Sunday brunch, drizzle wilted spinach, avocado and poached eggs with some kecap manis – a sweet, tangy, dark brown Indonesian soy sauce.

4 slices rye bread

1 tbsp olive oil

1 clove garlic

375g baby spinach

1 tsp white vinegar

4 free-range eggs

1 avocado, sliced

50g sunflower sprouts

50g fried shallots

2 tbsp kecap manis

cracked black pepper, to serve

1 Toast the bread and keep warm.

2 Heat the oil in a frypan, add the garlic and cook over a medium heat for 1 minute, add the spinach and cook until it wilts.

3 Heat 2 cups of water in a shallow frypan, add vinegar and bring to a slow simmer. Crack the eggs one at a time onto a plate then gently slide into the pan, cook over a low heat for 3-5 minutes, spooning water over the eggs until yolks are soft cooked.

4 Divide the toast between four plates, top with the spinach, avocado and poached egg, top with sprouts, shallots, kecap manis and cracked black pepper.

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