Avocado & poached egg on toast
There is always a lot of big talk about superfoods and avocados always seem to be in the mix. Rich in mono-unsaturated fats there is no doubting their goodness. I’ve always been a big fan of Mexican food so I’ve complimented this breakfast dish with a hint of chilli and cumin, they work well together and help to enhance and bring together the ingredients. Try and use a good quality bread (wholemeal) and not white sliced (or English bread as my son once described it) and as you are only using half the avocado you can make a great energy drink Green tonic to wash it down.
Servings:
Ingredients
- .5 whole Avocado use half (£0.45)
- 1 whole Egg poached (£0.12)
- 1 slices wholemeal bread (£0.06)
- 0 grams Cumin just a dash (£0.00)
- 0 grams chilli powder just a dash (£0.00)
- 5 ml olive oil teaspoon (£0.03)
| Recipe Cost: |
| Serving Cost: |
Prep Time: 5 minutes
Cook Time: 10 minutes
- Peel the avocado then mash it up.
- Heat a saucepan of water and bring to the boil. Add a little balsamic vinegar. a touch of salt and raw egg and boil on a reduced heat for about 4 minutes.
- Toast the bread, then just spread a little olive oil over it. Add the mashed avocado.
- Remove the egg from the water and place on top of the mashed avocado. Sprinkle with a little chilli and cumin and serve.
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