Cinnamon crêpes with nut butter, sliced banana & raspberries
Use gluten-free flour in these thin breakfast pancakes served with almond butter, fruit and lemon
Asparagus salad with a runny poached egg
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 200g peeled cooked beetroot(not in vinegar), cut into bite-sized pieces
- 2 handfuls mixed leaves
- ¼ cucumbercut into batons
- 8 asparagus spearstrimmed
- 2 large eggs
Nutrition: per serving
- kcal228low
- fat13g
- saturates3g
- carbs13g
- sugars12g
- fibre5g
- protein13g
- salt0.5g
Method
step 1
Pour the olive oil and vinegar into a small bowl, mix well and add the beetroot. Divide the mixed leaves and cucumber between 2 plates.
step 2
Blanch the asparagus in a pan of simmering water for 2 mins, then remove and set aside. Crack the eggs into the pan and simmer gently for 3 mins until the whites are cooked and the yolks are just beginning to set, but still runny. Remove with a slotted spoon and drain on kitchen paper.
step 3
Meanwhile, add the beetroot to the salad plates, pour over the dressing and lightly toss together. Top each plate with asparagus and a poached egg to serve.
