Breakfast Salad Wrap Bowl

Cook Time 15 minutes

Servings 2

Ingredients

2 low GI wraps

1 avocado
¼ lemon, juiced
Salt and pepper
4 leaves of kale, finely shredded
50g feta, crumbled
1 tomato, diced
½ bunch chives, finely chopped
4 sprigs parsley, finely chopped
Small handful of almonds, walnuts or pine nuts
4 eggs, soft boiled, cut in half

Method

Scoop the flesh out of the avocado and with a fork, mash with lemon, olive oil, salt and pepper.

Add the feta, kale, tomato, herbs, nuts and mix everything together to coat it in the avocado mixture.

Press each wrap into a medium sized bowl and then fill it with the salad mixture.

Top with 2 eggs each.

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Brioche Buns with Smoked Salmon, Poached Eggs and Pesto

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Breakfast Muffins