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Poached Eggs with Roasted Capsicum Chunky Dip
Picture of the Poached Eggs with Roasted Capsicum Chunky Dip
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Poached Eggs with Roasted Capsicum Chunky Dip

Makeover your eggs with this simple but tasty tip! Spoon over your choice of Mediterranean Chunky Dip to your favourite style of eggs – we guarantee you won’t be disappointed with this café-style meal!

Makes 4
Prep Time 5 minutes
Cook Time 10 minutes
Easy

Ingredients

120 g bag baby spinach leaves
4 eggs
4 slices crusty bread, grilled or toasted
4 Tbsp Mediterranean Roasted Capsicum Chunky Dip

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

Method

Step 1
1. Heat a little oil in a frying pan over a medium heat. Add the baby spinach leaves and turn leaves in the warm oil until they wilt.
Step 2
2. Poach the eggs in gently simmering salted water, until whites are barely set and the yolks still runny.
Step 3
3. Serve the grilled or toasted bread with the hot spinach and top with poached egg. Spoon over the Mediterranean Roasted Capsicum Chunky Dip. Serve immediately.

Tips

What do I need?
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120 g bag baby spinach leaves
4 eggs
4 slices crusty bread, grilled or toasted
4 Tbsp Mediterranean Roasted Capsicum Chunky Dip
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