Poached Eggs with Smashed Avocado & Tomato

Bring a small saucepan of water and vinegar to the boil, then reduce to a very gentle simmer. Crack one egg into a cup or small bowl and add to simmering water VERY slowly and gently. Repeat with other egg. Cook for a few minutes or until cooked to your liking, spooning water over the top of eggs to cook through.

Remove eggs with a slotted spoon and drain any extra water on a clean tea towel or paper towel.

Toast bread, spread with avocado and squeeze over lemon.

Pop eggs on toast and top with tomato. Season with salt and pepper to serve.

Energy 1547.95 kJ

Calories 369.48 cal

Protein 15.82g

Fibre 5.59g

Fat 18.81g

Sat. Fat 4.24g

Carbs 31.19g

Sugar