Beetroot Feta Toast with Eggs (Edit recipe)

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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.

PREP TIME

10 minutes

COOK TIME

INGREDIENTS

15

Serves: 2

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Ingredients

Beetroot spread

To Assemble Toast

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Process

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
  1. Using a food processor or small blender, process all beetroot ingredients until smooth. I use presteamed, prepackaged beets to make it easy.
  2. 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.

Notes

If you’re not enjoying the other half of spread with someone, save for another day. It will keep for 4-5 days in the refrigerator.

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My Notes:

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About This Recipe

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
Sugar Alcohol:0 g
Calculated per serving.
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