Avocado and Poached Egg Toast - Maximuscle Recipe

Prep: 20 mins
Cook: 10 mins
Serves: 1 person
Calories: Unknown

Our avocado and poached egg recipe provides a healthy, warm and hearty breakfast full of good fats and protein. Using wholegrain bread alongside avocado and eggs ensures a varied and filling meal packed with nutrients.

Ingredients

2 eggs
1 ripe avocado
2 tsp of lemon juice
2 slices wholemeal bread or sourdough
Pinch of pepper and salt
2 tbsp white wine vinegar
Mixed salad, to serve. Tomatoes are tasty optional extras.

Preparation

Preheat oven to 200°C/392°F or fan 180°C/356°F
Cut avocado in half and scoop flesh into bowl.
Add lemon juice, pepper and a pinch of salt.
Toast the bread in a toaster or grill.
To poach eggs, fill a deep skillet halfway with water. Bring it to simmer and add vinegar.
Crack both eggs into individual cups. Stir a whirlpool effect into your pan. Slowly tip each egg into the water, white first. Cook for three minutes then remove with a slotted spoon. Drain onto kitchen paper.
Spread avocado mixture onto your toasted bread
Top the bread and avocado with your poached eggs. Sprinkle with salt and pepper to taste.