Avocado Toast with Poached Eggs

A simple and healthy yet delicious brunch feast!

Per portion:
  • 1-2 slices of toast 
  • Butter
  • 1 avocado 
  • Squeeze of lemon juice
  • 1-2 eggs
  • 2-3 cherry/small tomatoes 
  • Handful of spinach
Prep:
  1. Cut the tomatoes into halves and fry them on a medium heat 
  2. Roughly mash the avocado up in a bowl with lemon, fresh coriander, salt and pepper 
  3. Poach the two eggs by cracking the eggs into simmering water (or using an egg poacher) and cook for 3-4 minutes
  4. To serve, cover the toast in butter then top with the avocado
  5. Add the spinach, tomatoes and poached eggs
  6. Season well and serve with a good cup of tea! 



Comments

Post a Comment

Popular posts from this blog

Steak Stir Fry

Image
This dish is another healthy dish packed with protein! Serves 2 1 rump/sirloin steak  250g wholewheat noodles  3 tbsp sesame oil 2 tbsp soy/tamari sauce 2 tbsp teriyaki sauce  1 fresh lime 1 garlic clove 1 fresh chilli sprinkle of sesame seeds 1 handful of mange tout 1 handful of baby corn 1 small handful of tenderstem broccoli 1 red/orange pepper 1 pak choi Fresh coriander (optional) First marinade the steak (it's worth doing this a few hours or the day before)  Thinly slice half the chilli and place in a bowl.  Add the sesame oil, soy/tamari sauce and teriyaki and stir.  Squeeze the juice from half the lime Crush the garlic and rub over the steak,  Place the steak in the marinade, coating both sides, then set aside (or in the fridge overnight). Prepare the vegetables Thinly slice the rest of the chilli Slice the pepper and baby corn lengthways into thin strips Cut the ends off the tenderstem broccoli and pack choi  If you like coriander, t
Read more

Fast Veggie Curry

Image
Here is a super quick and nutritious meal full of flavour! Serves 2-3 200g of wholemeal/normal couscous olive oil/coconut oil  2 cloves of garlic (finely chopped/crushed) 1 red chilli (finely chopped) 2 tbsp tamari/soy sauce 3 tbsp almond butter 1 tbsp maple syrup 2 tbsp curry powder 1 tsp chilli powder (if you want some extra kick) 100ml of water  1 can of light coconut oil  1 yellow/orange pepper handful of tenderstem broccoli handful of baby corn  handful of sugarsnap peas 1 courgette (cut into semi-circular slices) 2 spring onions (finely sliced) salt and pepper Firstly prepare your couscous according to the packet instructions (wholemeal couscous can take slightly longer than the usual couscous).  It's worth preparing all the veg first before you start cooking the curry, as the curry cooks quickly.  Using a wok, pour some olive oil into the pan and bring temperature up to a medium-high heat. Chuck in the spring onions and garlic, then stir in
Read more

Spaghetti squash veggie boat

Image
This is another great veggie meal with an added bonus of being low in fat and super healthy. If you are embarking on healthy eating for your new year resolution - this is a great nutritious recipe! Serves 2 1 small spaghetti squash  1/2 a large courgette (sliced and halved) 1/2 red pepper (chopped) 2 cloves of garlic (crushed) 1 small onion (chopped) 1/2 small yellow squash (chopped) 1 shredded carrot  handful of spinach  1 tsp olive oil  1 tsp mixed herbs/chopped fresh basil 75ml of vegetable stock 2 tbsp of light cream cheese 2 tbsp of light creme fraiche   Prep  Cut the spaghetti squash in half, de-seed and pop the halves on a parchment paper lined baking tray (cut side down). Place in the oven on a 190C heat and cook for 30 minutes (or until fully cooked). Make the vegetable stock and allow to cool. Heat the oil in a frying pan on a medium heat, add the onions, garlic, and yellow squash, courgette, pepper and herbs and cook for 5-10 minutes until soft.  A
Read more