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:
- Bring a pot of water to a boil. Reduce heat to a gentle simmer and add a splash of white vinegar.
- Crack each egg into a separate small bowl or ramekin.
- Carefully slide each egg into the simmering water, and use a spoon to gently coax the whites around the yolks.
- Let the eggs cook for 3-4 minutes until the whites are set but the yolks are still runny.
- 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.
- Toast the bread and drizzle with olive oil.
- 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.
- 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.