Devices & Accessories
Abundant breakfast bowl
Prep. 10 min
Total 30 min
2 portions
Ingredients
-
water400 g
-
eggs4
-
asparagus trimmed1 bunch
-
kale roughly chopped40 - 60 g
-
fresh baby spinach40 - 60 g
-
extra virgin olive oil to drizzle (optional)
-
fresh flat-leaf parsley leaves only2 - 3 sprigs
-
cheese (goats cheese or feta)40 g
-
avocado cut into slices½
-
paprika to sprinkle
-
sea salt to season
-
ground black pepper to season
-
lemon cut into wedges (optional)1
Difficulty
easy
Nutrition per 1 portion
Sodium
363.9 mg
Protein
19.1 g
Calories
1015.5 kJ /
241.8 kcal
Fat
15.1 g
Fibre
5.1 g
Saturated Fat
3.5 g
Carbohydrates
4.1 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in
Sam Wood
16 Recipes
Australia and New Zealand
Australia and New Zealand
You might also like...
Herbed mushrooms with pearl barley and roasted hazelnuts
13 Std. 25 Min
Gwinganna pumpkin and seed porridge
25 Std. 20 Min
Poached egg pots with smoked salmon and avocado salsa
30 Min
Green smoothie
10 Min
Immune boosting smoothie (Post-natal)
5 Min
Asparagus with Parmesan rice and lemon sabayon sauce
1 Std.
Steamed mushroom and egg pots
40 Min
Balsamic salmon and zucchini noodles (Thermomix® Spiralizer, using modes)
35 Min
Green quinoa breakfast bowl (Post-natal)
35 Min
Potatoes and green beans with parsley pesto
35 Min
Steamed greens with lemon feta
20 Min
Daily green smoothie
10 Min