[vc_row][vc_column][vc_column_text]Surely breakfast can’t get better than this! Serves 1. [vc_empty_space height=”20″][vc_empty_space height=”9″][mkdf_accordion style=”boxed_accordion”][mkdf_accordion_tab icon_pack=”” title=”Ingredients”][vc_column_text]25g avocado
¼ small red onion, finely chopped
30g low fat feta cheese, crumbled
3 cherry tomatoes, quartered
Lemon juice, to taste
Salt and black pepper, to taste
2 large eggs
1-2 slices whole wheat low GI bread
A small handful baby spinach leaves [mkdf_accordion_tab icon_pack=”” title=”Method”][vc_column_text]
Place the eggs in a saucepan and fill with cold water until it covers the eggs by 2cm. Bring to the boil over high heat. Reduce the heat to low and simmer covered, for 7-8 minutes. Remove the eggs with a slotted spoon and place in a bowl of ice water. Leave for a minute. Gently tap the eggs to crack the shell and peel.
Place avocado in a small bowl and roughly mash with a fork. Add the onion, feta, tomato, lemon juice and seasoning and mix until well combined.
Toast the bread to your liking. Top the toast with spinach, avocado and feta smash and eggs and enjoy!
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