Avocado Toast with Poached Eggs

Avocado Toast with Poached Eggs
  Serves 4
  Easy
Prep: 5 minutes
Cooks in: 10 minutes
Total: 15 minutes
  From: Nutrition Magician
Chef: Nutrition Magician
Energy: 384 kcal, 19%
Fat: 21.1g, 30%
Saturates: 4.8g, 24%
Sugars: 3.4g, 4%
Salt: 1.3g, 22%
Protein: 14.7g, 29%
Carbohydrate: 32.1g, 12%
Fibre: 4.9g

Per serving. % of an adult's reference intake (8400 kJ / 2000 kcal). Estimated from the ingredients: a guide only, as brands and portions vary.

Lemony crushed avocado on toasted sourdough, topped with a soft poached egg and a pinch of chilli flakes.

Ingredients

  • 4 Slice:Sourdough Bread, thick
  • 2 Large:Fresh Ripe Avocado
  • 0.5 Whole:Fresh Lemon, juice only
  • 4 Large:Free Range Egg, as fresh as possible
  • 1 Tbsp:White Wine Vinegar
  • 1 Pinch:Dried Chilli Flake
  • 200 g:Fresh Red Cherry Tomato, halved
  • 1 Tsp:Table Salt, to taste
  • 1 Tsp:Ground Black Pepper, to taste

Method

  1. Halve and stone the avocados, scoop the flesh into a bowl and roughly crush with the lemon juice, salt and pepper.

  2. Bring a wide pan of water to a gentle simmer and add the vinegar.

  3. Crack each egg into a cup and slide it gently into the water. Poach for 3 minutes for a runny yolk, then lift out with a slotted spoon and drain on kitchen paper. Cook in two batches if your pan is small.

  4. Meanwhile, toast the bread.

  5. Spread the avocado over the toast, top each slice with an egg, and finish with chilli flakes and black pepper. Serve with the tomatoes.