Boiled Eggs with Middle Eastern Breakfast Plate

Boiled Eggs with Middle Eastern Breakfast Plate

Blood Sugar: 7Servings: 2Preparation Time: 15minMeal Category: Breakfast
Micronutrients:Vitamin ACalciumFolate

Macronutrients per 100g

Energy
126kcal
Sugar
1g
Fat
6g
Fiber
2g
Sat fat
1g
Protein
6g
Carbs
13g
Sodium
169mg

Ingredients

1 tsp Harissa, 2 large Eggs, 4 slices Wholegrain sourdough, 1 tsp Extra virgin olive oil, 200g / 7.05oz Baby spinach, 0.5 Lemon, 1 tsp Sesame seeds, 0.5 cut into wedges Avocado, 2 sliced Tomatoes, 100g / 3.53oz Smoked trout or salmon, 2 tbsp Labneh

Preparation

1. Arrange 0.5 Avocado, 2 sliced Tomatoes, 100g / 3.53oz smoked trout or salmon, and 2 tbsp Labneh on two plates. Top the Labneh with 1 tsp Harissa and set aside. 2. Boil water in a saucepan, reduce heat to medium, and gently add 2 large Eggs. Cook for 5 minutes for soft eggs or 7 minutes for hard-boiled eggs. 3. Toast 4 slices of Wholegrain sourdough. 4. Heat 1 tsp Extra virgin olive oil in a frying pan over medium-low heat. Sauté 200g / 7.05oz Baby spinach until wilted. Squeeze juice from 0.5 Lemon and cook for 2 minutes until liquid evaporates. 5. Divide Spinach between plates and sprinkle with 1 tsp Sesame seeds. 6. Peel boiled Eggs, cut in half, and add to plates with sourdough. Serve immediately, sprinkled with freshly ground black pepper.

Micronutrients % of RDI

Iron
2% of RDI
Magnesium
35% of RDI
Vitamin C
10% of RDI
Omega 3
56% of RDI
Vitamin A
14% of RDI
Calcium
78% of RDI
Folate
61% of RDI

Good to know

To make labneh, put 300g Greek-style yoghurt in a sieve lined with muslin or a clean tea towel and place over a bowl. Gather the edges of cloth and secure with an elastic band, then strain overnight in the fridge. Discard the liquid and open the cloth to reveal the labneh.

How to Prepare

1. Arrange 0.5 Avocado, 2 sliced Tomatoes, 100g / 3.53oz smoked trout or salmon, and 2 tbsp Labneh on two plates. Top the Labneh with 1 tsp Harissa and set aside. 2. Boil water in a saucepan, reduce heat to medium, and gently add 2 large Eggs. Cook for 5 minutes for soft eggs or 7 minutes for hard-boiled eggs. 3. Toast 4 slices of Wholegrain sourdough. 4. Heat 1 tsp Extra virgin olive oil in a frying pan over medium-low heat. Sauté 200g / 7.05oz Baby spinach until wilted. Squeeze juice from 0.5 Lemon and cook for 2 minutes until liquid evaporates. 5. Divide Spinach between plates and sprinkle with 1 tsp Sesame seeds. 6. Peel boiled Eggs, cut in half, and add to plates with sourdough. Serve immediately, sprinkled with freshly ground black pepper.

Good to Know

To make labneh, put 300g Greek-style yoghurt in a sieve lined with muslin or a clean tea towel and place over a bowl. Gather the edges of cloth and secure with an elastic band, then strain overnight in the fridge. Discard the liquid and open the cloth to reveal the labneh.

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