Ingredients
Scale
- 1 egg (room temperature)
- 90 g baby spinach leaves
- 1/8 red onion (finely sliced)
- 1 small piece of toast (chopped)
- 1 tbsp sour cream
- 2 tsp sweet chili sauce
- 1 ripe avocado
- juice of half a lime
- fresh parsley for garnish
Instructions
- Boil the egg: Place the egg in cold water, bring to a boil, simmer for 5-6 minutes, then cool and slice.
- Make the guacamole: Mash the avocado with chopped red onion, cilantro, salt, pepper, and lime juice until smooth yet chunky.
- Assemble: In a bowl, layer baby spinach, guacamole, halved egg slices, red onion, toast chunks, sour cream, and sweet chili sauce.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Boiling and assembling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 186mg