Breakfast · French · 10 min
Oeufs au Plat with Wilted Spinach and Sautéed Bell Peppers
- Calories
- 459
- Protein
- 53g
- Carbs
- 52g
- Fat
- 5g
Ingredients
- 167.2 g (approx. 3 eggs) Large eggs
- 89.1 g Grilled Chicken Breast, diced
- 231.9 g Fresh Spinach
- 231.9 g 3 Pepper & Onion Blend
- 116.0 g Cooked Quinoa
Method
- 01In a shallow non-stick pan over medium heat, add a light spray of oil and sauté the 3-pepper and onion blend until softened and fragrant, about 5 minutes.
- 02Stir in the diced grilled chicken breast just until warmed through, then remove the mixture from the pan and set aside.
- 03In the same pan, add the fresh spinach and cook until just wilted, about 2 minutes; season with a pinch of sea salt and freshly cracked black pepper.
- 04Push the vegetables to the sides of the pan.
- 05Crack the eggs into the center, cooking 'au plat' (sunny-side up) until the whites are set and opaque but the yolks remain runny.
- 06Arrange the warm cooked quinoa on the plate, top with the sautéed pepper and chicken mixture, and nestle the eggs and wilted spinach alongside.
- 07Finish with a squeeze of fresh lemon to brighten the dish.
Cook it with the whole plan around it
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