Poached Egg and Avocado Open Sandwich
A super filling lunch or the perfect Sunday breakfast!
Serves 1
292 kcal per serving
Prep time: 5 mins
Cooking time: 5 mins
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.