Healthy Avocado Poached Egg Breakfast Food

POACHED EGGS & AVOCADO TOASTS

Poached Eggs & Avocado Toasts image

These take poached eggs to a new level :) Use thick slices of a wholegrain bread or use whatever you have on hand or prefer. Makes a nice meal for brunch, lunch or even an easy dinner :) The cooking time is for bringing the water to a simmer and poaching the eggs. If you are short of time or don't have lemon or lime juice just mash half an avocado straight onto each slice of toast, sprinkle with salt & pepper and follow rest of recipe.

Provided by Jen T

Categories Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 eggs
2 ripe avocados
2 teaspoons lemon juice (or juice of 1 lime)
4 slices thick bread
1 cup cheese (grated, edam, gruyere or whatever you have on hand)
salt & freshly ground black pepper
4 teaspoons butter (for spreading on toast)

Steps:

Poach eggs using your favourite method.
Meanwhile cut the avocados in half and remove the stones.
Using a spoon scoop out the flesh into a bowl and add the lemon or lime juice and the salt & pepper.
Mash roughly using a fork.
Toast the bread and spread with butter.
Spread the avocado mix onto each slice of buttered toast and top each with a poached egg.
Sprinkle over the grated cheese and serve immediately.
These are also nice with either fresh or grilled tomato halves on the side.

HEALTHY AVOCADO & POACHED EGG BREAKFAST

Healthy Avocado & Poached Egg Breakfast image

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.

Provided by hello

Categories Breakfast

Time 7m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1 avocado
2 slices rye bread
2 eggs
100 g tomatoes, picolino
1/2 lemon juice
1 teaspoon apple cider vinegar
1 parsley, chopped (to serve)

Steps:

Chop the piccolino tomatoes into quarters and fry over a medium heat for 3-5 minutes.
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.

Nutrition Facts : Calories 327, Fat 20.7, SaturatedFat 3.9, Cholesterol 186, Sodium 292, Carbohydrate 27.2, Fiber 9.2, Sugar 3.7, Protein 11.5

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