Poached Eggs, Avocado and Tomatoes on Toast

Poached Eggs, Avocado and Tomatoes on Toast. An easy, nutritious and tasty breakfast staple that can be thrown together in less than 10 minutes. I am not the biggest avocado fan, but don’t mind it crushed up like guacamole. Try out my other brunch inspired recipes such as Turkish Eggs Çılbır or Creamy Spinach Baked Eggs with Mustard Gruyere Toast. 

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RECIPE 

SERVES 1 

Ingredients:

• 2 slices of bread of your choice (I used Warbutons Seeded Loaf- Sourdough bread is also a favourite)
• 1 ripe avocado (you might not need it all)
• Squeeze of lemon juice
• 2 eggs
• handful of cherry tomatoes
• Salt and Pepper

Method:

1. Poach the eggs. For the perfect poached egg, fill a large pan of boiling water and reduce the heat to a low simmer. Add a glug of white wine vinegar to the water. Use a spoon to stir the water to create a whirlpool. Add the eggs, one at a time, into the whirlpool. Cook for 3-6 minutes and remove with a slotted spoon. Drain on kitchen paper. Season with salt. 
2. Scoop out the avocado and crush with the lemon juice and salt.
3. Toast the bread
4.  Finely dice the tomatoes and season with salt and black pepper. 
5. Spread the avocado on the toast, top with the eggs and tomatoes and grind over some black pepper

Tips:

• Spice it up: Chop up a spring onion very finely and add to the crushed avocado with a teaspoon of cayenne pepper and/or a teaspoon of hot sauce. Sprinkle some more cayenne pepper at the end.
• If you like cheese: try mixing some chopped feta into the avocado mix.
• Add smoked salmon or crispy bacon before the eggs for additional protein.