Avocado and poached egg rye toast topper

Avocado and poached egg rye toast topper

By
From
Heart Disease
Serves
1

I concocted this addictive dish one morning when faced with nothing but half an avocado and some eggs in the fridge. Oh, what a happy discovery it was!

Ingredients

Quantity Ingredient
1/2 ripe avocado
1 garlic clove, finely chopped
1/2 lemon, juiced
low-sodium salt
freshly ground black pepper
1 slice pumpernickel bread
2 eggs

Method

  1. Scoop the avocado flesh into a bowl and add the garlic, lemon juice and low-sodium salt and pepper to taste. Mash the avocado mixture and mix well.
  2. Toast the bread while you poach the eggs; the whites should be set but the yolks still runny.
  3. Spread the avocado mixture over the bread, top with the eggs and sprinkle on a little pepper.

Note

  • Good source of vitamin E and soluble fibre. Also healthy as it's low GI and the garlic is an anticoagulant.
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