Easy
Serves: 1
Prep & Cook: 15 mins
Ingredients
- 2 eggs
- 2 slice of rustic bread
- 1 avocado
- Baby leaf spinach (optional)
- ½ lemon
- Sprinkle of Pine Nuts (optional)
- Salt and Pepper for seasoning
Method
- If using pine nuts, heat a small frying pan and roast them. Once cooked, leave to one side.
- Bring a pot of water to boil. Once boiled, reduce the heat so the water is simmering. Carefully break in the eggs and leave to poach for 1-2 minutes until the whites are firm and the yolks are still runny.
- Meanwhile, mash the avocado in a small bowl; squeeze ½ lemon and season with salt and pepper. Toast the bread.
- Butter the toast and add the mashed avocado. Next add fresh baby leaf spinach if you are using it. Place the poached eggs carefully on top. Sprinkle with pine nuts followed by salt and pepper.