Poached egg, avocado & spinach on potato & courgette rösti

Serves - 1

The perfect weekend brunch!

Crunchy potato and courgette rösti, topped with spinach, creamy avocado and runny poached egg yolk.

Nutrition per serving

Fat: 31 g

Carbs: 31 g / Fibre: 11 g (Net Carbs: 20 g)

Protein: 12 g

Ingredients

• 2 potato & courgette röstis

• 1 egg

• 1/2 avocado

• 30 g spinach

• 1 T paleo mayo

• lemon wedge

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Method

1. Preheat oven to 180ºC / 350 F.

2. Reheat röstis for around 10 mins.

3. Crack each egg into a separate ramekin (eggs should be room temperate before poaching).

4. Bring a large pan of water to boil.

5. Once boiling turn down to a simmer.

6. Add each egg one by one to the hot water.

7. Simmer for 3 to 4 mins.

8. Wilt spinach by heating in a hot pan or in the microwave.

9. Mix together lemon juice and mayonnaise, and heat in a pan or microwave.

10. Assemble dish on a plate. 2 potato & courgette röstis, topped with spinach and sliced avocado, poached eggs and drizzle with cheats hollandaise.