POACHED EGGS WITH SMASHED AVOCADO & TOMATOES
Keep yourself full until lunchtime with this healthy breakfast boost. Delicious avocado serves as a butter alternative and goes well with a runny poached egg
Provided by Sara Buenfeld
Categories Breakfast, Brunch
Time 20m
Number Of Ingredients 6
Steps:
- Heat a non-stick frying pan, very lightly brush the cut surface of the tomatoes with a little oil, then cook them, cut-side down, in the pan until they have softened and slightly caramelised. Meanwhile, heat a pan of water, carefully break in the eggs and leave to poach for 1-2 mins until the whites are firm but the yolks are still runny.
- Halve and stone the avocado, then scoop out the flesh and smash onto the bread. Add the eggs, grind over black pepper and add a handful of rocket to each portion. Serve the tomatoes on the side.
Nutrition Facts : Calories 385 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 0.5 milligram of sodium
HEALTHY AVOCADO & POACHED EGG BREAKFAST
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.
Provided by hello
Categories Breakfast
Time 7m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Chop the piccolino tomatoes into quarters and fry over a medium heat for 3-5 minutes.
- 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.
Nutrition Facts : Calories 327, Fat 20.7, SaturatedFat 3.9, Cholesterol 186, Sodium 292, Carbohydrate 27.2, Fiber 9.2, Sugar 3.7, Protein 11.5
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POACHED EGGS WITH AVOCADO AND TOMATOES | JERNEJ KITCHEN
From jernejkitchen.com
Servings 2Estimated Reading Time 2 minsCategory BreakfastTotal Time 15 mins
- First prepare the salsa. Chop finely the sun-dried tomatoes, onion, cloves of garlic and chilli. Set a small saucepan over medium-high heat, add the olive oil and chopped vegetables. Fry on a low heat for about 5 minutes. Add the balsamic vinegar and set aside. Season with salt and pepper to taste.
- Toast two slices of bread. Slice the avocado and drizzle it with freshly squeezed lemon juice to prevent oxidation.
- Pour about 7-10 cm water into a wide medium pan. Set the pan over medium heat and bring to a light simmer (the water has to be around 80 - 90 °C / 175 - 195 °F). Crack one of your eggs into a coffee cup. Stir the water with a spoon to create a whirlpool. Tip the egg into the center of the swirling water. Cook for about 3 - 4 minutes just below the simmering point. Remove the eggs with a skimmer and serve immediately. To check if the eggs are done, remove one from the water with a spoon and give it a gentle push with a finger. The egg white should be nice and firm and the yolk still soft.
- Spread 1 tablespoon of the greek yogurt on a slice of bread. Add sliced avocado and poached egg. Add a teaspoon of salsa with sun-dried tomatoes, season to taste and enjoy. Bon appetite.
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