Petit-déjeuner
Avocado Egg Brunch Plate with Kiwi, Figs and Blueberries
20 minPour 2Nutri-Score B€€
B
20 min
20 minAvocado Egg Brunch Plate with Kiwi, Figs and Blueberries
ce qu’il vous faut
Ingrédients
avocado (medium, halved and sliced)Fruits et légumes1 morceau
eggs (cooked to taste)Produits laitiers4 morceaux
wild rocket (washed)Fruits et légumes60 g
kiwi (peeled and sliced)Fruits et légumes2 morceaux- blueberries (washed)Fruits et légumes75 g
- figs (quartered)Fruits et légumes2 morceaux
sourdough bread (sliced)Boulangerie2 morceaux
olive oil (for cooking)Épicerie15 ml
saltÉpices2 g
par portion
Nutrition
461kcal
- Glucides
- 48 g
- Protéines
- 17 g
- Lipides
- 23 g
ce que vous utiliserez
Ustensiles
Poêle
Plaque de cuisson
Saladier
pas à pas
Préparation
- Étape 1
Toast the sourdough
- Slice the sourdough bread.
- Toast the slices until golden and crisp.
- Étape 2
Cook the eggs
- Heat the olive oil in a frying pan over medium heat.
- Crack in the eggs and cook until the whites are set and the yolks are still soft.
- Season with salt.
- Étape 3
Prepare the fruit
- Peel and slice the kiwi.
- Quarter the figs.
- Wash the blueberries.
- Étape 4
Assemble the plates
- Arrange the wild rocket on the plates.
- Add the sliced avocado, kiwi, figs and blueberries.
- Place the eggs and toasted sourdough alongside and serve.