Froggy Poached Egg & Avocado on Toast
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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