Poached Egg & Avocado on Toast
Poached Egg & Avocado on Toast makes a healthy, tasty lunch. Don’t worry about the fat content exceeding Rosemary’s usual 5% rule – avocados give us good fat.
Serves 1
Per serving: 292 calories, 10.8% fat
Prep time 5 mins
Cook Time 3 mins
Ingredients
1 medium sized egg
½ an avocado, stone removed, peeled and sliced
1 medium slice of wholegrain bread
20g mixed green leaves, such as watercress or baby spinach
1 tsp cider vinegar
Pinch of salt
Freshly ground black pepper
Method
-
- Break the egg into a cup. Bring 300ml water to the boil in a saucepan, adding 1 tsp cider vinegar and a pinch of salt. Tip the pan to one side, allowing the water to roll over in the pan, then gently drop the egg into the water and cook for 2½ minutes.
- Meanwhile, toast the wholegrain bread. Once toasted, place on a plate and top with the green leaves and the avocado slices.
- Lift the egg out of the pan, using a slotted spoon, and set it on top of the avocado slices. Season with black pepper.