half an avocado
1 organic tomato
90g baby leaf spinach
2 slices of goat’s cheese
1 clove garlic
1 tsp ghee/butter
a squeeze of fresh lemon
Optional: chilli flakes and broccoli sprouts
Preheat the oven to 200C.
Separate the egg yellow from the white and add the egg yellow into the avocado hole. You can keep the egg yellow in the fridge and add to a smoothie/omelette the next day. Bake for 10 minutes.
Slice the mushrooms, tomato and garlic.
About 5 minutes before the egg is done heat the ghee/butter in a pan. Add the garlic and the mushrooms and sauté for about 4 minutes until the mushrooms have softened.
Remove the mushrooms and add the spinach and wilt for 1 minute.
Serve the baked egg and avocado with the mushrooms, tomato, spinach and goat’s cheese and sprinkle with some chilli flakes and broccoli sprouts.