This super healthy breakfast is really easy to make and tastes divine. The flavours of poached eggs and mashed avocado work really well together. If you layer this on a slice of toasted rye bread with some fried piccolo tomatoes it makes a great breakfast for lazy weekends. You could also add fried mushrooms too if you’re feeling adventurous.
Prep: 5 mins
Cook: 5 mins
2 slices of rye bread
100g/3.5oz piccolino tomatoes
Juice from 1/2 lemon
1 tsp. apple cider vinegar
Chopped parsley to serve
Chop the piccolino tomatoes into quarters and fry over a medium heat for 3-5 mins.
Meanwhile add water to a saucepan and bring to the boil. Add in 1 tsp of apple cider vinegar and reduce the heat to a simmer. Using a spoon start to stir the water to create a vortex, then carefully drop in the eggs one at a time. Leave to simmer for 3-5 minutes.
While the eggs and tomatoes are cooking, toast the rye bread and mash up the avocado with the lemon juice.
Plate everything up, then serve.
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