POACHED EGGS AND AVOCADO ON TOAST
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.
