A good day starts with a yummy and super healthy breakfast. I am head over heals with the combination of avocado sauce and poached eggs.
Hope you enjoy this full of nutrients colorful plate as much as I do.
Preparation time – 15 min
Serving size -1 person
- 1 fresh free range egg
- 2 slices of integral bread
- 1 small, soft avocado
- Juice of 1/2 small lemon
- 1 tbs seeds (flaxseeds, sesame seeds, sunflower seeds) toasted
- A pinch of vinegar
- Salt & Pepper to taste
Peel the avocado, remove the stone and scoop the flesh onto the board. Using a fork, roughly mash the avocado. Add the lemon juice, salt and pepper. The mixture must be mushy but not too creamy. Add the seeds and mix it again.
Use a deep saucepan to heat the water (medium heat). Once the water has started to simmer, but had not reached the boiling point add the vinegar. Crack one of your eggs into a cup and gently pour it into the water in one fluid movement. Depending on the pan, a really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes to set. When they’re ready, remove them to some kitchen paper to dry off and serve with the toasted bread coated in avocado sauce. Sprinkle with sea salt and freshly ground black pepper.