Hearty Breakfast with Fried Eggs, Avocado and Tomatoes
A hearty breakfast with fried eggs, avocado and tomatoes provides many nutrients and keeps you full for a long time – you can find the recipe here at Spoonsparrow!
Ingredients
- 3 small avocados (450 g)
- 1 tbsp lime juice
- Salt
- 250 g tomatoes
- 200 g halloumi cheese
- 20 g baby spinach (1 handful)
- 20 g arugula (1 handful)
- 2 stems Parsley
- 4 tbsp olive oil
- 1 tbsp Lemon Juice
- Salt
- Pepper
- 4 eggs
- 30 g capers (2 tbsp; jar)
Instructions
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1.
Halve the avocados, remove the pits and scoop out the flesh. Mash the flesh of 1 avocado with lime juice and a pinch of salt with a fork.
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2.
Wash the tomatoes, cut off the stem ends and slice the tomatoes. Cut the halloumi into strips. Wash, shake dry and mix the spinach, arugula and parsley in a bowl. Add 2 tbsp olive oil and lemon juice and season the spinach salad with salt and pepper.
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3.
Heat 1 tbsp of oil in a pan. Fry the halloumi on all sides for about 6 minutes over medium heat. Add the tomatoes and cook for 2-3 minutes. Meanwhile, fry the eggs in the remaining oil in a pan over medium heat for about 4 minutes to make fried eggs.
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4.
Arrange the fried eggs, halloumi, tomatoes, 1 avocado half and spinach salad on plates. Sprinkle with capers, place the avocado cream next to it, grind everything with pepper and serve.
