Author Notes
This super healthy breakfast is really easy to make and tastes divine. The flavours of poached eggs and mashed avocado work really well together. If you layer this on a slice of toasted rye bread with some fried piccolo tomatoes it makes a great breakfast for lazy weekends. You could also add fried mushrooms too if you’re feeling adventurous.
The recipe can be found here - http://www.mynutricounter.com/recipe-avocado-poached-egg-breakfast/ —Nikki Brown
Ingredients
-
1 piece
avocado
-
2 pieces
slices of rye bread
-
2 pieces
eggs
-
1 piece
Juice from 1/2 lemon
-
1 piece
Chopped parsley to serve
-
100 grams
piccolino tomatoes
-
1 teaspoon
apple cider vinegar
Directions
-
Chop the piccolino tomatoes into quarters and fry over a medium heat for 3-5 mins.
-
Meanwhile add water to a saucepan and bring to the boil. Add in 1 tsp of apple cider vinegar and reduce the heat to a simmer. Using a spoon start to stir the water to create a vortex, then carefully drop in the eggs one at a time. Leave to simmer for 3-5 minutes.
-
While the eggs and tomatoes are cooking, toast the rye bread and mash up the avocado with the lemon juice.
-
Plate everything up, then serve.
See what other Food52ers are saying.