POACHED EGGS AND AVOCADO ON TOAST

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A healthy and delicious way to start your day, this poached egg and avocado recipe takes less than 10 minutes to make and will keep you full until lunchtime!

INGREDIENTS

  • Slice of toast bread

  • 2 eggs

  • 1 ripe avocado, pitted and peeled

  • 1 tablespoon feta cheese

  • Juice of 1 small lime or half a lemon juice

  • Sea salt, to taste

  • Fresh cracked pepper, to taste

  • Dash of paprika or chilli flakes

PREPARATION

1. Using a fork, mash the avocado in a bowl, then add feta cheese and the lime/lemon juice, mixing well.

2. Season with fresh sea salt and cracked pepper, to taste.

3. Now, to poach the eggs, crack each egg into a ramekin. Then bring a pot of water to boil, around 4-5 inches deep. Once it is boiling, reduce heat until there are barely any bubbles on the surface. Add one tablespoon of vinegar and swirl with a spoon. Tip the egg into the whirlpool and time 3 minutes exactly for a runny egg. Then remove with a slotted spoon and pat dry with some kitchen roll. Repeat process with second egg. For a medium egg, increase time slightly.

4. Slather the avocado dip onto the toast and carefully place the poached eggs on top of it and season with salt, pepper and a dash of paprika or chilli flakes for color and flavor.

Notes:

Instead of making the avocado into a dip, you can also simply peel it and slice it into wedges and place them on the toast adding a squeeze of lime juice, salt and pepper.