Start off your day with a hearty and healthy breakfast that is quick to prepare, will set you up for the day, and keep you feeling full until lunch. This simple poached eggs on avocado toast recipe takes around 10 minutes to make and tastes delicious. Perfect for breakfast, a light lunch or even a filling snack.
Avocados are incredibly good for you. They are naturally nutrient rich and contain over 20 vitamins and minerals. They are also the only fruit containing substantial amounts of healthy monounsaturated fatty acids (MUFA).
Eggs are packed with protein, and also provide nutrients such as vitamin D, which is essential for healthy bones, teeth and muscles. Poaching eggs is one of the healthiest methods of cooking eggs because no extra calories are added to the cooking process, and the healthy cholesterol contained in the yolk is not oxidised.
- 1 ripe avocado
- 1tsp chilli flakes
- 2tsp lemon juice
- salt and pepper
- 2 slices toast
- margarine (optional)
- 2 eggs
- white vinegar
Slice avocado in half, remove stone and peel off skin.
Place avocado in a bowl and mash.
Add chilli flakes and lemon juice. Fresh lemon juice is always best, but if you have to use bottled, try the Marks and Spencer Sicilian Lemon Juice, which we have been loving lately!
Season with salt and pepper, to taste.
Fill a large saucepan with water and bring to a hard boil. Add 2tbsp of white vinegar. Turn down to a simmer.
To prepare the poached eggs, use a metal spoon to stir the water, creating a whirlpool in the centre.
Drop in the eggs.
Simmer for 3 minutes.
While the eggs are cooking, toast two slices of bread. Add margarine if desired.
Spread the mashed avocado on the toast.
When the 3 minutes are up, remove the eggs from the water using a slotted spoon. Place on a paper towel to remove excess water. Place the eggs on top of your avocado toast.
Enjoy your delicious poached eggs on avocado toast!