Avocado and Poached Egg On Toast
Avocado and egg make the perfect combination, even more so when that yummy golden yolk pours into the avocado. The great thing about this recipe is that its not only easy to make, its quick and tastes excellent.
- Prep Time: 1 Minute
- Cook Time: 4 Minutes
- Total Time: 5 Minutes
- Yield: 1 1x
- Category: Breakfast
- Method: Boiling
- Cuisine: British
Scale
Ingredients
- 1 Egg
- 1 Avocado
- 1 Lemon
- 1 Half Of Bruschetta
- 6 Cherry or Vine Tomatoes
Instructions
- Start by making the poached egg (here is a good guide: )
- Whilst the egg is cooking place spoon out the avocado into a bowl
- With the back of a fork or a potato masher, mash the avocado. Your looking to mush it all up but still have lumps
- Grate the lemon peel over the avocado and squeeze the juice of the lemon. Give it all a stir to combine the lemon
- Spoon the avocado onto the top of the bruschetta and spread.
- Once the poached egg is done, place this on top of the avocado
- Sprinkle some pepper over the egg
- Serve with some cherry or vine tomatoes.
Nutrition
- Serving Size: 1
- Calories: 508
- Sugar: 3.5g
- Sodium: 312mg
- Fat: 37.5g
- Saturated Fat: 8.4g
- Carbohydrates: 38.3g
- Fiber: 12.4g
- Protein: 12g
- Cholesterol: 164mg
Keywords: Avocado, Egg, Tomato
Find it online: https://www.amateurchef.co.uk/avocado-and-poached-egg-on-toast/