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Poached egg & avocado on toast
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Ready in 15 minutes and a source of protein, this breakfast or brunch is a great way to start the day.
2 thick slices Grand Pain bread
1 Waitrose & Partners Perfectly Ripe avocado
Lime juice, to taste
Pinch red chilli flakes
2 Waitrose & Partners British Blacktail Large Free Range Eggs
Freshly ground black pepper
1. Toast the slices of bread, until golden on both sides, peel and remove the stone from the avocado and mash half onto each slice of toast. Squeeze over a little lime, to taste and sprinkle with chilli flakes.
2. Meanwhile, pour boiling water into a shallow pan and return to the boil, then reduce the heat to a gentle simmer. Crack each egg into the water and poach for 3-4 minutes until the white is cooked through and the yolk is cooked to your liking.
3. Remove with a slotted spoon and drain on kitchen paper. Place the egg on top of the avocado toast and sprinkle with freshly ground black pepper.
Typical values per serving:
Source of protein