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Lori Kuehl Knight
Spinach, egg and avocado with toasted bread
Lunch salad with egg, spinach, hüttenkäse, cress, avocado and tomatoes. Tasty with a slice of toast.
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Ingredients
Directions
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Boil the eggs hard in 8 minutes and start to frighten under cold running water. Peel the eggs and prake with a fork.
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Spread the spinach over the plates and distribute the hüttenkäse, cress and the oak.
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Halve the tomatoes and spread over the plates. Cut the avocado half in half and remove the kernel.
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Cut the flesh into slices and spread over the spinach. Drizzle with oil and season with pepper.
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Roast the bread, spread with the margarine and serve with the salad.
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Nutrition
430Calories
Sodium23% DV560mg
Fat38% DV25g
Protein52% DV26g
Carbs7% DV21g
Fiber28% DV7g
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