Froggy Poached Egg & Avocado on Toast

This is a great way to get your family into eating more healthy brainy fats. Eggs contain choline which is super important for learning and concentration.

If you get your kids to help you make these “Froggy” poached eggs they will be much more likely to try them. Great for a quick week-day breakfast or lunch.

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Froggy Poached Egg & Avocado on Toast

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Cook Time 10

Total Time 10

Course Breakfasts

Servings people

Suitable for Special Diet (or adaptable) Dairy-free, Gluten-free, Nut-free

Ingredients

1 Egg
2 dstspn Vinegar (white wine or apple cyder vinegar)
0.25 Avocado
Spinach (just a few baby leaves)
2 Blueberries
Salt & Pepper
1 slice Bread (wholemeal, sourdough, or gluten-free)

Instructions

Bring a pan of water to boil. Add two dessert spoons of a light-coloured vinegar.
With a spoon stir clockwise and pop an egg into the middle. Cook for 3-4 minutes. Remove with a slotted spoon and place on a tray with a kitchen towel.
Slice up the avocado.
Chop the spinach finely, if serving young children
Toast a piece of wholemeal or sourdough bread
Plate up and season to serve.

Notes

Cooks’ Tips:

You can poach eggs in advance. Cook until they hold well and gently place into iced water and into the fridge until needed. To use, carefully lower into simmering water until warmed through.

Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.

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