This seems to be the ‘in thing’ for brunch in most restaurants at the moment, and I love it! It’s not difficult to put together at home either, just make sure your avocado is ripe. We all know that can be a bit tricky sometimes.
Packed with goodness.
Packed with essential fatty acids, fibre and protein as well as minerals like potassium and magnesium, avocado is a great addition to any diet. Good for the skin, filling if you are needing a good, but healthy lunch, and helps lower cholesterol as well as regulating blood sugar.
Mash the avocado or finely chop with some fresh chilli and lime juice. If you like coriander, add a few chopped fresh leaves. Make it to your own taste.
Poach the eggs while you pop the toast in. My preferred poaching method is one from Delia. Bring a pan of water to the boil, add a capful of cider vinegar and reduce to a simmer. Swirl the water with a spoon and break in the eggs. Take off the heat, put the lid on, and leave for three minutes. This way, you don’t have to stand over them. Meanwhile pile the prepared nutritious topping onto the toast, make two little holes so the eggs don’t slide off…and when cooked, top with the drained eggs.
Don’t forget a twist of black pepper…. and enjoy! Breakfast, brunch, lunch or supper, if you have an avocado at the peak of ripeness, this is such a great recipe.
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