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Mango-matcha smoothies & Fried eggs with spinach and romesco

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Two Breakfasts

Mango-matcha smoothies & Fried eggs with spinach and romesco

Dairy-Free, Vegetarian, Gluten-Free, Paleo, Soy-Free

2 Servings, 530 Calories/Serving

10 – 20 Minutes

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • MANGO-MATCHA SMOOTHIES
  • Fresh ginger
  • 1 cup coconut milk
  • 1 tablespoon pure maple syrup
  • 2 cups chopped peeled mango
  • 1 ounce baby spinach
  • 1 tablespoon black chia seeds
  • 2 teaspoons matcha powder
  • FRIED EGGS WITH SPINACH AND ROMESCO
  • 4 pasture-raised organic eggs
  • 2 ounces baby spinach
  • Sun Basket romesco (roasted red peppers - almonds - fresh garlic - olive oil - sherry vinegar - sweet smoked paprika - salt)

Nutrition per serving


MANGO-MATCHA SMOOTHIES:
Calories: 250, Protein: 3g, Total Fat: 9g, Monounsaturated Fat: 0g, Polyunsaturated Fat: 1.5g, Saturated Fat: 5g, Cholesterol: 0mg, Carbohydrates: 43g, Fiber: 6g, Sugar: 33g, Added Sugars (Maple syrup): 6g, Sodium: 300mg

FRIED EGGS WITH SPINACH AND ROMESCO:
Calories: 280, Protein: 13g, Total Fat: 21g, Monounsaturated Fat: 14g, Polyunsaturated Fat: 3.5g, Saturated Fat: 3.5g, Cholesterol: 310mg, Carbohydrates: 5g, Fiber: 2g, Sugar: 1g, Added Sugars: 0g, Sodium: 590mg
Contains: eggs, tree nuts.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the ginger

  • Grate or peel and finely chop enough ginger to measure 1 teaspoon.

2

Blend the smoothie ingredients

In a blender, combine the coconut milk, maple syrup, ginger, mango, spinach, black chia seeds, matcha powder, and 1 cup ice. Season lightly with salt and blend until smooth.

3

Serve

Pour into glasses and serve.

1

Cook the eggs

In a medium frying pan over medium heat, warm 1 to 2 teaspoons butter or oil until hot but not smoking. Crack the eggs directly into the pan and season with salt and pepper. Cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer. Transfer to a plate.

2

Cook the spinach

Add the spinach to the pan, season with salt and pepper, and cook over medium heat until just wilted, 1 to 2 minutes.

3

Serve

Transfer the spinach and eggs to individual plates, spoon the romesco on top, and serve.

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