Kumara burger, poached egg & avocado
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.
Ingredients
- 1 packet kumara burgers
- Olivado Extra virgin avocado oil
- 4 free range eggs
- A drop of white vinegar
- 2 cups baby spinach
- 1 clove garlic minced
- 4 large portobello mushrooms
- 2 sprigs thyme
- 2 avocados
- Juice of 1 lemon
- 1 tsp smoked paprika
- Salt
- Pepper
To garnish
- Superb Herb thyme
- a handful Superb Herb garlic chives
- Olivado Extra virgin avocado oil
Instructions
- Heat oven to 180°C 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.
Tried this recipe?Let us know how it was!
