Mindful Sodexo 
Nutrition Facts:
Calories: 224, Carbs: 13.9g, Protein: 12.3g, Fat: 12.6g, Sat. Fat: 2.4g, Fiber: 4.2g
Prep Time: 10 minutes Cook time: 10 minutes Yield: 4 servings
Poached Eggs with Chimichurri & Baby Spinach on Seeded Bloomer
- 4 large eggs
- 2 portions of chimichurri sauce
- 4 slices of rustic seeded bloomer
- 280g baby spinach
- Salt & pepper for seasoning
For chimichurri sauce
- 1 lemon
- 8g fresh flat parsley
- 8g fresh coriander
- 2 teaspoons of fresh or dry oregano
- 1 clove of garlic
- 2 tablespoons of olive oil
- 3 teaspoons of red wine vinegar
- 1 teaspoon of dry chillies
- 1. Make the chimichurri sauce by washing and chopping all the herbs, peel and crush the garlic, zest and juice the lemon. In a bowl combine all the ingredients together.
- 2. Wash and drain the spinach, then add to a hot pan and cook until the spinach starts to wilt. Add the chimichurri sauce and combine.
- 3. Now toast the bread and poach the eggs.
- 4. To serve; top the toast with the spinach, then a poached egg and finish with a few turns of black pepper.
