Poached Eggs with Smashed Avocado and Tomatoes Recipe

This recipe is a great source of healthy fats, protein, and fibre, making it a perfect breakfast or brunch option for runners.

Ingredients:

• 2 eggs
• 2 slices of bread (your choice)
• 1 avocado
• 1 medium tomato, chopped
• 1/2 lime, juiced
• Salt and pepper to taste
• 1 tsp olive oil

Instructions:

1. Bring a pot of water to a boil. Reduce heat to a gentle simmer and add a splash of white vinegar.
2. Crack each egg into a separate small bowl or ramekin.
3. Carefully slide each egg into the simmering water, and use a spoon to gently coax the whites around the yolks.
4. Let the eggs cook for 3-4 minutes until the whites are set but the yolks are still runny.
5. While the eggs are poaching, cut the avocado in half and remove the pit. Mash the avocado with a fork in a small bowl, and mix in the chopped tomato, lime juice, and salt and pepper to taste.
6. Toast the bread and drizzle with olive oil.
7. To assemble, spread the smashed avocado mixture evenly onto each slice of bread. Use a slotted spoon to carefully remove each poached egg from the water, and place one on top of each slice of bread.
8. Garnish with additional salt and pepper if desired. Serve hot and enjoy!

If you fancy mushrooms like we do, cook them and add them on top or to the side.