Poached Eggs with Romesco Sauce, Parma Ham, Wilted Spinach 

Serves 2 = 4sp per serving (flex)

Ingredients

1 portion of my Romesco sauce (click here for the recipe if you are making from scratch) or see below

4 large eggs

1/2 tbsp white wine vinegar

2 large handful of fresh spinach

3 slices of parma ham, shredded

2 tsp light lurpack

Method

Warm the Romesco for around 1 minute in the microwave (add a little water if it has thickened when cooled too much).

Then add the spinach to a bowl, add a splash of water and cover with cling film. Pop in the microwave for 1-2 minutes until the spinach starts to wilt. Add the butter, let it melt and then toss through the spinach.

Bring a pan of water to a simmer and add the white wine vinegar. Crack one egg into a cup, swirl the water and then add one egg at a time. Poach for 3 minutes until the white is set and the yolk is still nice and runny.

To serve, pop the spinach on the plate, top with the eggs, parma ham and drizzle over the Romesco Sauce. Finish with a twist of salt and black pepper.

Enjoy!

Romesco Sauce

For the sauce (note – the sauce makes 4 portions at 3sp per portion, you only need two portions for this recipe, make the whole batch and it can be used for several days after).

300g roasted peppers (from a jar)

2 large tomatoes, cores removed and roughly chopped

1 garlic cloves, peeled and roughly chopped

20g panko breadcrumbs

20g ground almonds

1 tsp smoked paprika

Pinch of cayenne pepper

1 tbsp red wine vinegar

1 tbsp olive oil

100-150ml cold water

1 tsp salt

Ground black pepper

Method

Pop all the ingredients for the sauce (except the water) in a blender and wizz to a smooth paste. Add the water as you are going until you get a nice thick but loose consistency. Pop into a pan and warm up and then keep on a low heat while you prepare everything else.

The post Poached Eggs with Romesco Sauce, Parma Ham, Wilted Spinach – 4sp first appeared on Slimming Kitchen Secrets.

Ingredients

Serves 2 = 5sp per serving (Flex)

1 medium avocado

2 eggs

2 slices of bacon, raw, fat removed and cut into pieces

2 slices of bread

Sprinkle of smoked paprika

Method

Preheat the oven to 220c.

Halve the avocado and remove the stone. Then scoop out around 2 tbsp of the avocado from each side making enough space so that the egg sits inside nicely. Pop the avocado halves in a small baking dish so they stay upright (I popped a little tin foil around mine to make sure they didn’t topple), then crack 1 egg into each avocado half. Try and let the yolk drop in first and then fill with the white until there is not more space, try not to let it over flow.

Pop in the oven for 15-18 minutes depending on how you like the yolk. 15 minutes should be enough time to set the egg white but leave the yolk runny.

While the avocado and eggs are baking, fry your bacon pieces in 1 kal until crispy.

Just before the avocado is ready, pop the bread into the toaster and toast to your liking. Then slice into soldiers.

Once the avocado is cooked and the egg white has set, remove from the oven and pop into a bowl. Pop the soldiers next to it. Top the egg with a pinch of smoked paprika and garnish with the bacon bits.

Enjoy!

The post Avocado Baked Eggs with Bacon Bits and Soldiers– 5sp first appeared on Slimming Kitchen Secrets.