Spinach and Mushroom Eggs with Feta, Walnuts and Avocado

Eggs on a bed of mushrooms and baby spinach, enriched with creamy feta, walnuts and avocado. A filling, very low-carb dish with plenty of healthy fat.

By yumbelo · 2 servings · 20 minutes

Ingredients

• 4 pc Eggs
• 100 g Mushrooms
• 100 g Baby spinach
• 1 pc Garlic clove
• 1 tbsp Olive oil
• 20 g Butter
• 60 g Feta
• 20 g Walnut halves
• 0.5 pc Avocado
• Salt
• Pepper

Method

1. Clean the mushrooms and slice them. Finely chop the garlic.
2. Heat the olive oil and butter in a large pan and fry the mushrooms over medium heat for about 5 minutes, until they are golden. Season with salt.
3. Add the garlic and baby spinach and stir until wilted, about 2 minutes.
4. Shape the spinach into two portions and press two wells into the pan. Crack 2 eggs into each well, season with salt and pepper, cover the pan and let the eggs set over low heat for about 4 to 5 minutes.
5. Crumble the feta, roughly chop the walnuts and cut the avocado into cubes. Spread everything over the eggs, sprinkle with a little pepper and serve immediately.