Eggs and Avocado

Ingredients

• 2 large eggs — poached, runny yolk
• ½ avocado — sliced
• ¼ cup cherry tomatoes — halved
• 1 cup baby spinach
• 2 tbsp crumbled feta cheese
• 5–6 kalamata olives — pitted
• 1 tsp extra virgin olive oil — for drizzling
• Salt & black pepper — to taste
• ½ tsp dried oregano — or fresh herbs
• Pinch of chili flakes — optional.

Method

1. Heat a small pot of water to a gentle simmer. Gently poach the two eggs for 3–4 minutes until the whites are set and the yolks remain runny. Drain and set aside on paper towel.
2. Lay the baby spinach across a serving plate as the base.
3. Arrange the sliced avocado, halved cherry tomatoes, and kalamata olives around the spinach on the plate.
4. Place the poached eggs on top, then sprinkle crumbled feta evenly over the dish.
5. Drizzle with olive oil, season with salt, pepper, and oregano. Add chili flakes if desired. Serve immediately.