Breakfast Salad with Fried Egg

Heat a non-stick frying pan over medium heat, add oil and fry egg until cooked to your liking. Set aside.

Quickly stir-fry the asparagus until softened.

In a serving bowl add asparagus, spinach, tomatoes, avocado and goat’s feta.

Squeeze lemon over the salad, season well and toss to combine.

Serve topped with fried egg and pine nuts.

Energy 1301kj Calories 311cal Protein 15g Fibre 7g Fat 23g Saturated Fat 6g Carbs 15g Sugar