“I absolutely love pesto and this recipe is the perfect way to get the richness from a yummy pesto balanced with lots of other greens! This dish takes about 9 minutes to make (yes, I timed it) and by adding the poached eggs, the protein content is increased meaning your blood sugar and energy levels will be stabilised for the whole day.”

Ingredients

  • 1 cup of beetroot leaves
  • 6 button mushrooms, halved
  • 4 asparagus spears, cut into quarters
  • ½ Spanish onion, finely sliced
  • 2 good handfuls of baby spinach leaves
  • 1 tablespoon of organic pesto
  • 1 teaspoon of coconut oil
  • 2 organic free range eggs

Method

  1. Melt coconut oil over medium-high heat in a pan and sauté onion for 1 minute.
  2. Add in pesto and mushrooms. Toss to combine. Cook for 2 – 3 minutes or until mushrooms begin to get soft.
  3. Add in beetroot leaves and spinach.
  4. Turn off the heat, cover with a lid to allow leaves to wilt.
  5. While this is happening, poach your eggs.
  6. Serve greens and mushroom mix into a bowl and top with poached eggs.