Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 2 people
Ingredients
• 2 large eggs
• 2 slices sourdough bread, toasted
• 1 ripe avocado, sliced
• Handful of baby spinach
• 6 cherry tomatoes, halved
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• 1 teaspoon vinegar (for poaching eggs)
Instructions
1. Poach the eggs:
• Bring a pot of water to a simmer, then add a teaspoon of vinegar.
• Crack each egg into a small bowl, and gently slide it into the simmering water.
• Cook for about 3-4 minutes or until the whites are set but the yolks are still runny.
• Use a slotted spoon to remove the eggs and place them on a paper towel to drain.
2. Prepare the toast:
• While the eggs are poaching, toast the sourdough bread until golden brown.
3. Assemble the dish:
• Place the toasted sourdough on a plate and top with sliced avocado.
• Carefully place the poached eggs on top of the avocado slices.
• Season with salt, black pepper, and a drizzle of olive oil.
4. Garnish and serve:
• On the side, add a handful of baby spinach and cherry tomatoes for extra freshness.
• Serve immediately and enjoy!
Nutritional Information (per serving)
• Calories: 350
• Protein: 14g
• Carbohydrates: 32g
• Fats: 20g