• Time: 15 mins
• Serves - 1

Why should I make this on the weekend?

• Taste - 10/10
• Immunity booster - 8/10
• Anti-inflammatory - 9/10
• Prep time - 7/10
• Batch cook - 4/10
• Post Workout - 7/10

Ingredients:

• Two organic/free range eggs
• 1/3 tin of butter beans
• 1/3 tin of chopped tomatoes
• Handful Spinach
• 1/2 Avocado
• 2 large tomatoes
• 2 large portobello mushrooms
• knob of butter for cooking
• 1 small garlic clove
• 1 tsp honey
• 1 tsp cider vinegar
• 1 tsp tomato purée
• Sunflower seeds (optional)

Method:

1. Fry the beans in butter for 2 minutes with garlic and add chopped tomatoes, 1 tsp honey and 1 tsp cider vinegar. Add tomato purée to thicken.
2. In a separate pan, fry the portobello mushrooms and tomatoes in butter, on a low heat and cover.
3. Turn after 3-4 mins, add spinach and cover.
4. Set the Vegetables to one side and crack two eggs into the pan (non-stick!).
5. Whilst the eggs are cooking, slice the avocado and sprinkle with sunflower seeds (optional).
6. Serve with a massive americano and a slice of lemon.

Macro’s

• Carbohydrate 20%
• Protein 25%
• Fat 55%