Sunrise Vitality Bowl – Australian Low-Carb Breakfast

Allergens

Eggs, Dairy (Feta Cheese)

Ingredients

• 1 cup spinach leaves, packed
• 1/2 avocado, sliced
• 6 cherry tomatoes, halved
• 4 eggs, poached
• 1/2 cup feta cheese, crumbled
• 1 tbsp extra virgin olive oil
• Salt and pepper, to taste

Instructions

1. Begin by boiling a pot of water for poaching the eggs. Once at a rolling boil, lower the heat to a gentle simmer.
2. Crack each egg into a separate small bowl or ramekin. When the water is at a gentle simmer, gently slide each egg from the bowl into the water. Cook for 3 4 minutes, until the whites are set but yolks remain runny. Remove with a slotted spoon and set aside on a paper towel to drain.
3. In a large mixing bowl, toss together spinach leaves, cherry tomatoes, and feta cheese. Drizzle with extra virgin olive oil and season with salt and pepper. Mix gently until all ingredients are well coated.
4. Divide the salad evenly between two bowls, making sure each bowl gets an equal share of vegetables and feta cheese.
5. Top each salad with avocado slices and two poached eggs. Season with additional salt and pepper to taste, if desired.

Chef’s Insight

The combination of flavors and textures in this dish is a testament to the abundance of Australian produce available.

Notes

Make sure to use fresh, high-quality ingredients for the best results.