avocado on toast with poached eggs
This is quite possibly one of my favourite breakfasts. It not only has the perfect balance of taste and textures, but it is also nutritionally balanced. A healthy balance doesn't’t need to be complicated. This is simple food that is quick to prepare.
avocado on toast with poached eggs
Ingredients
serves 1
1/2 ripe avocado
generous squirt of lime juice
pinch of sea salt
To serve
2 poached eggs
2 pieces of toast of choice
pinch of chilli flakes
pinch of hemp seeds
Add the ripe avocado to a bowl, along with the lime juice and sea salt and roughly mash it.
Set aside and prep your toast.
Boil some water in a saucepan and then bring it down to a gentle simmer, stir the water, so it swirls just before you add your eggs.
Break your eggs into a little cup and slowly add them into the saucepan with simmering water.
I use medium sized eggs that are at room temperature and I like a runny yolk, so it tends to take about 2 minutes. Cooking times can vary depending on whether the eggs are stored in the fridge or at room temperature. The size of eggs can vary the cooking time too. Use a ladle to remove the egg, give it a little wiggle to check the whites are cooked and then place the egg on a plate lined with kitchen towel. This will soap up any water, so you don’t end up with soggy toast.
Add the mashed avocado to your toast and top it with the egg.
To serve, add a pinch of chilli flakes and scatter over some hemp seed.
