Poached Egg, Avocado and Spinach Protein Pasta Bowl

The yolk is the sauce — cut the egg open in the bowl and it runs through the pasta.

The pasta contributes 19.8 g of protein per serving (60 g dry across 1, at 33 g per 100 g). That is the pasta alone — the other ingredients are not counted, because their figures depend on the brand used.

Ingredients

• Protelle pasta — 60 g dry
• Eggs — 1–2
• Avocado — half
• Spinach — 60 g
• Cherry tomatoes — 6
• Sunflower seeds — 1 tbsp
• Olive oil
• Vinegar — 1 tbsp (for poaching)
• Salt, pepper, chilli flakes

Method

1. Cook the pasta in salted water — 8–10 minutes.
2. Wilt the spinach in a pan with a drop of oil — about a minute.
3. To poach, bring water to a bare simmer, add the vinegar, swirl a vortex with a spoon and slide the egg in. Cook 3 minutes and lift out with a slotted spoon.
4. Put the pasta, spinach, sliced avocado and halved tomatoes in a bowl.
5. Top with the egg and scatter with sunflower seeds, salt, pepper and chilli. Cut the egg open before eating — the yolk becomes the sauce.

The pasta for this recipe: Protelle protein pasta, 300 g. How to cook it — step by step.