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
Provided by Sara Buenfeld
Categories Breakfast, Brunch
Time 20m
Number Of Ingredients 6
Steps:
- 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.
- 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.
Nutrition Facts : Calories 385 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 0.5 milligram of sodium
POACHED EGG AVOCADO SURPRISE
I just made this up one morning. Poached eggs on toast is a comfort food for me and I just added a little twist on it.
Provided by SweetySJD
Categories Breakfast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Toast the bread.
- Put the avocado on the toast and sprinkle with feta cheese. Set aside.
- Now for the poached egg, I do it the old fashioned way like my mom taught me. Fill a small pot with water about 3/4 full. Bring the water to a boil.
- Meanwhile, crack the egg into a small bowl.
- When the water is boiling, turn down the burner slightly, get a spoon and stir the water fast, making a "whirlpool". Drop the egg into the center and let it finish swirling. Leave it in there a couple minutes until it's the consistancy you prefer. I like my yolks runny.
- Take the egg out with a slotted spoon and jiggle to drain as much water as possible.
- Plop the egg on top of the avocado and feta and sprinkle with salt and pepper to taste.
Nutrition Facts : Calories 287.5, Fat 18.5, SaturatedFat 6.9, Cholesterol 189, Sodium 515.1, Carbohydrate 17.3, Fiber 5.3, Sugar 3.2, Protein 14.2
POACHED EGGS & AVOCADO TOASTS
These take poached eggs to a new level :) Use thick slices of a wholegrain bread or use whatever you have on hand or prefer. Makes a nice meal for brunch, lunch or even an easy dinner :) The cooking time is for bringing the water to a simmer and poaching the eggs. If you are short of time or don't have lemon or lime juice just mash half an avocado straight onto each slice of toast, sprinkle with salt & pepper and follow rest of recipe.
Provided by Jen T
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Poach eggs using your favourite method.
- Meanwhile cut the avocados in half and remove the stones.
- Using a spoon scoop out the flesh into a bowl and add the lemon or lime juice and the salt & pepper.
- Mash roughly using a fork.
- Toast the bread and spread with butter.
- Spread the avocado mix onto each slice of buttered toast and top each with a poached egg.
- Sprinkle over the grated cheese and serve immediately.
- These are also nice with either fresh or grilled tomato halves on the side.
PALEO BAKED EGGS IN AVOCADO
The contrast between the soft and fresh avocado and the creaminess of a poached egg is brilliant. Good thing is it's also very healthy and satisfying.
Provided by NYJEN
Categories Breakfast and Brunch Eggs
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Crack the eggs into a bowl, being careful to keep the yolks intact.
- Arrange avocado halves in a baking dish, resting them along the edge so avocado won't tip over. Gently spoon 1 egg yolk into the avocado hole. Continue spooning egg white into the hole until full. Repeat with remaining egg yolk, egg white, and avocado. Season each filled avocado with chives, parsley, sea salt, and pepper.
- Gently place baking dish in the preheated oven and bake until eggs are cooked, about 15 minutes. Sprinkle bacon over avocado.
Nutrition Facts : Calories 280.3 calories, Carbohydrate 9.3 g, Cholesterol 150.8 mg, Fat 23.5 g, Fiber 6.9 g, Protein 11.3 g, SaturatedFat 4.9 g, Sodium 498.3 mg, Sugar 1 g
POACHED EGGS ON AVOCADO & FETA TOAST
Jamie Cullum's brunch recipe is a moreish combination of creamy avocado, salty feta, a hint of chilli, topped off with a runny poached egg. Worth getting up for!
Provided by Jamie Cullum
Categories Breakfast, Brunch
Time 10m
Number Of Ingredients 7
Steps:
- Fill a large saucepan with water, add the vinegar and bring to a hard boil over a high heat. Once boiling, reduce the heat so the water is simmering, then use a spoon to swirl the water into a whirlpool. Crack in both eggs and cook for 2 1/2 mins.
- Meanwhile, in a small bowl, mash the avocado, feta, chilli flakes and lemon juice, and season well with black pepper. Toast the bread.
- Pile the avocado and feta on the toast, then put a poached egg on top of each.
Nutrition Facts : Calories 517 calories, Fat 31 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 20 grams protein, Sodium 1.8 milligram of sodium
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