| Qty | Unit | Ingredient | Preparation |
| 500 | gr | baby spinach leaves | |
| 600 | gr | sweet potato | cut into wedges |
| 300 | gr | cherry tomatoes | cut in half |
| 3 | Lebanese cucumbers | de-seeded and sliced | |
| 3 | small avocados | ||
| 1 | red onion | sliced | |
| 100 | mL | extra virgin olive oil | |
| 50 | mL | balsamic vinegar | |
| salt/pepper | |||
| 20 | eggs | ||
| 200 | mL | white vinegar | |
| 300 | mL | MAGGI Hollandaise Sauce |
1. Prepare the salad and dress with the olive oil, balsamic and salt and pepper.
2. Boil some water with the white vinegar, turn the heat down and poach the eggs. Drain well and serve on top of the salad.
3. Coat the eggs with MAGGI Hollandaise Sauce and serve immediately.
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