Beetroot Feta Toast with Eggs (Edit recipe)

The goodness of a nutritious beetroot dip and soft boiled eggs on perfectly toasted bread creates a satisying and flavorful treat that is perfect for breakfast or lunch. I try to incorporate beetroot as much as I can by mixing into salads, creating dips, or simply boiling with some lemon juice. They are incredibly anti-inflammatory and full of antioxidants.

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	353
Fat:	11 g
Carbohydrates:	50 g
Protein:	16 g
Cholesterol:	8 g
Sodium:	726 mg
Fiber:	5 g
Sugars:	6 g
Calculated per serving.

by Simplyhealthymama

Serves: 2

Ingredients

Beetroot spread

3 whole Beetroot, small, steamed or roasted
1 oz Feta Cheese
2 whole Green Onion (Scallion), green part
0.25 cup Chickpeas
2 tsp Extra Virgin Olive Oil
2 tsp Balsamic Vinegar
0.5 Tbsp Lemon Juice, squeeze of lemon
0.25 tsp Sea Salt
0.125 tsp Black Pepper

To Assemble Toast

2 whole Sourdough Bread, or slices of sprouted bread
2 whole Eggs, soft boiled or fried
1 Tbsp Microgreens
0.5 Tbsp Pumpkin Seeds, or pistachio

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Using a food processor or small blender, process all beetroot ingredients until smooth. I use presteamed, prepackaged beets to make it easy.
Toast slice of bread and then spread half of beetroot spread on to toast. Slice each egg in half and place on toast. Top with microgreens and seeds.