I created this little bad boy today and this particular creation is actually inspired/dedicated to my brother’s because they love a good poached egg.
It’s the kind of thing I’d probably have at the weekend when I don’t have to gulp it down and rush off to work but it only takes about 15 mins to prepare so you might fancy it during the week.
This is also a super healthy meal; high protein (21g), good fats and slow burning carbs (including 19th of dietary fibre) and some veg too!
So, how’d ya make it?
1 small avocado
1 large piece of rye bread
Handful of tomatoes (I used about 7)
1-2 cloves of garlic skin, removed (optional)
Salt and pepper, to taste
Dash of vinegar
De stone and skin the avo and mash in a bowl using a fork.
In a frying pan on a low heat, cook the tomatoes and the garlic (I didn’t use any oil but if it starts sticking, use a dash of olive or coconut oil).
Toast the rye bread and spread the avo mash on top.
Crack the eggs (careful not to break them) into a small bowl. Heat a pan of water, add the vinegar and once it’s boiling, use a spoon to create a whirl pool. The closer you can get the eggs to the water before dropping them in the better. Drop the eggs into the whirlpool and cook for approx 3 mins
Use a slotted spoon, scrape off the fluffier white bits of the eggs and then place them on top of the avocado.
Once the tomatoes are cooked (10 mins) serve on a plate and season with a dash of salt and pepper and…devour!
I finished my eggs off with some mango and chia seeds.
I hope you enjoyed this recipe, if you did please like/share/comment. Thank you! Katy x