A nutrient packed dish for an active weekend brekkie! The veggie burgers are really handy to have in the fridge – we recommend always having some handy as a kitchen staple alongside the eggs and avos.
1 packet kumara burgers Extra virgin avocado oil (we love Olivado) 4 free range eggs (we love Woodland) A drop of white vinegar 2 cups baby spinach (we love The Fresh Grower) Garlic Portobello mushrooms Thyme 2 avocados (we love NZ Avocado) Juice of 1 lemon 1 tsp smoked paprika Salt Pepper
To garnish Fresh thyme, cress (we love Superb Herb) A handful of wild garlic / garlic chives Extra virgin avocado oil (we love Olivado)
Method
Heat oven to 180C and line a baking tray with parchment.
Lay the portobello mushrooms on the tray and top with garlic, thyme, avocado oil, salt and pepper. Bake for 20-30 minutes.
Cook the kumara burgers in a frypan or barbeque with a drizzle of extra virgin avocado oil. Keep warm.
Wilt spinach in slightly salted water and refresh. Drain and squeeze excess water out.
In a bowl, smash the avocado flesh with a fork with lemon juice, salt, black pepper and paprika.
Poach eggs. One at a time. In a saucepan, bring at least 5 cm deep water to a simmer. Add a drop of vinegar. Stir the water to create a gentle whirlpool to help the egg white to wrap around the yolk. Break the egg in a small bowl then gently tip it in the centre. Cook for 3-4 minutes or until the egg white is set. Lift the egg out with a slotted spoon and drain on kitchen paper. Repeat.
Place a kumara burger on a serving plate. Top with spinach, mushroom, avo smash and poached egg. Season with salt and freshly ground black pepper, garnish with garlic chives and thyme – drizzle of extra virgin avocado oil.
