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Poached eggs with smashed avocado & tomatoes

Keep yourself full until lunchtime with this healthy breakfast boost. Delicious avocado serves as a butter alternative and goes well with a runny poached egg

  • Prep: 10 mins
    Cook: 10 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 385
  • Carbohydrates 31
  • Saturated Fat 4
  • Sugar 5
  • Protein 16
  • Fat 20
  • Fibre 8
  • Salt 0.5

Nutrition per serving

  • Calories 385
  • Carbohydrates 31
  • Saturated Fat 4
  • Sugar 5
  • Protein 16
  • Fat 20
  • Fibre 8
  • Salt 0.5

Ingredients

  • 2 tomatoes, halved
  • ½ tsp rapeseed oil
  • 2 eggs
  • 1 small ripe avocado
  • 2 slices seeded wholemeal soda bread (see goes well with)
  • 2 handfuls rocket

Method

  1. Heat a non-stick frying pan, very lightly brush the cut surface of the tomatoes with a little oil, then cook them, cut-side down, in the pan until they have softened and slightly caramelised. Meanwhile, heat a pan of water, carefully break in the eggs and leave to poach for 1-2 mins until the whites are firm but the yolks are still runny.

  2. Halve and stone the avocado, then scoop out the flesh and smash onto the bread. Add the eggs, grind over black pepper and add a handful of rocket to each portion. Serve the tomatoes on the side.

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