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Waitrose Baby Spinach120g
120gItem price
£1.60Price per unit
£1.34/100gThe perfect way to brunch with mashed avocado toast, runny poached eggs and creamy yogurt, topped off with a drizzle of fragrant rose harissa.
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Boil a kettle. Rinse the spinach in a colander, then pour over boiling water to wilt it. Rinse with cold water, then carefully squeeze out excess liquid with your hands. Chop roughly and set aside. Mash the avocado with the juice of a lemon quarter and set aside. Mix the yogurt with juice from another lemon quarter, then divide between 2 warmed bowls or plates.
Bring a small pan of shallow water to the boil and add the juice from the remaining lemon. Crack the eggs into ramekins first, then gently slip them into the bubbling water. Cook at a simmer for 2½ minutes or until the egg whites are set, then scoop out with a slotted spoon and blot dry on kitchen paper, before popping one on top of each portion of yogurt.
Meanwhile, toast the sourdough and spread it with the avocado. Mix the oil and harissa and drizzle it over each portion of yogurt and egg, then scatter with dill fronds. Serve with the spinach and avocado toast on the side.
Typical values per serving when made using specific products in recipe
Energy | 1,496kJ/ 358kcals |
---|---|
Fat | 19g |
Saturated Fat | 3.9g |
Carbohydrates | 23g |
Sugars | 5.4g |
Fibre | 3.6g |
Protein | 22g |
Salt | 1g |
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£1.34/100g0 added
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£1.90Price per unit
95p each0 added
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35pPrice per unit
35p each0 added
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£3.70Price per unit
82.2p/100g0 added
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£2.60Price per unit
43.3p each0 added
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£2.02Price per unit
40.4p/100g0 added
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£12.65Price per unit
£1.27/100ml0 added
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£2.35Price per unit
£2.48/100g0 added
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80pPrice per unit
40p/10g