Smashed Avocado with Poached Egg
A healthy breakfast that's a little bit fancy. Perfect for a Sunday brunch or if you just want to pick yourself up with a good start to the day. The egg is the only element that requires cooking - the rest is just puting it all together.
Ingredients
- 1 slice wholegrain bread, toasted
- Vegemite, or Marmite
- 1/2 avocado, small, mashed
- 1 tomato, small, sliced
- 1 egg
- 1 tablespoon white vinegar, (optional)
- 1 tablespoon feta cheese
- 1 teaspoon chia seeds
- micro herbs, (optional)
Instructions
- On your toasted wholegrain bread slice, smear a little Vegemite or Marmite on top.
- Add the mashed avocado and place the sliced tomato on top.
- Fill a large pot with water and bring it to a gentle simmer. Add the vinegar. Crack your egg into a cup. Use a slotted spoon and stir the water to create a mini whirlpool effect while gently easing the egg into the water. Cook your egg for 3-4 minutes and use a slotted spoon to lift it out and drain on kitchen paper. Trim the white and place on top of the tomato.
- Sprinkle crumbled feta and chia seeds over the egg. Add micro herbs if you're using these. Serve immediately.
Notes
- Poaching an egg is an art form. Key tips to remember:
- Fresh eggs poach better than older eggs as the white clings better to the yolk.
- A large pot filled with water will allow the egg to fall to the bottom of the pot, thus giving the white more time to set around the yolk.
- If you drop your egg from a height the yolk will try to separate itself from the white. By easing it into the water the yolk will remain encased in the white.