I’ve decided to shoot a little video for my YouTube channel. I cooked something I make frequently – sautéed greens, soft-boiled eggs, avocado and tomatoes. I had some rainbow chard on hand but you can use spinach, silverbeet or some kale. Scrambled or fried eggs would be just as quick, but what I like about soft-boiled eggs is that they are pretty hands-free. Pop them in boiling water and set the timer.
Bring a pot of water to boil. Add the eggs carefully and set the timer to 5-6 minutes.
Add a dollop of coconut oil to a frying pan and heat over medium-high heat. Add the onion and saute for 1 minute, while you slice up the chard.
Add the chard, drizzle a little olive oil and season with a good pinch of sea salt. Stir through for a minute, while you chop the garlic.
Add the garlic and lemon juice and stir through for another minute. In the meantime slice up avocado and tomatoes.
Rinse the eggs under cold water and peel. Transfer the cooked chard on a plate with avocado and tomatoes, halve the eggs and add on top. Sprinkle with a little extra season salt and some of your favourite dried herbs over the top.
Calories: 552kcal | Carbohydrates: 24g | Protein: 18g | Fat: 46g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 0.03g | Cholesterol: 327mg | Sodium: 551mg | Potassium: 1467mg | Fiber: 9g | Sugar: 8g | Vitamin A: 12734IU | Vitamin C: 94mg | Calcium: 184mg | Iron: 6mg
Keywords: Avocado, Eggs, Boiled Eggs, Easy