Poached Egg and Avocado Open Sandwich

Poached Egg and Avocado Open Sandwich

A super filling lunch or the perfect Sunday breakfast!

Prep time
5
mins
Cooking time
5
mins
Serves
1
Per serving
292
kcal

Ingredients

  • ½ avocado,stone removed, peeled and sliced
  • 1 mediumslice of wholegrain bread
  • 20g mixedgreen leaves, such as watercress and or baby spinach
  • 1 tsp cider vinegar
  • salt andfreshly ground black pepper

Method

  • Break 1 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 2 ½ minutes.
  • Meanwhile, toast the wholegrain bread. Once toastedplace on a plate and top with the green leaves and the avocado slices
  • Lift the egg out of its pan, using a slotted spoon,and set it on top of the avocado slices. Season with salt and black pepper.

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