Avocado & Poached Egg on Rye Sourdough Toast
Print

Avocado & Poached Egg on Rye Sourdough

Smashed Avocado & Poached Egg on Rye Sourdough Toast is one of the Sunday brunch favourites. It is high in fibre, protein and packed with lots of nutrients. Crispy Rye Sourdough Bread, crunchy rocket leaves and a delicious runny egg yolk melt together just perfectly.
Course Breakfast, Main Course
Cuisine Vegetarian
Keyword easy, healthy meal, quick
Prep Time 5 minutes
Cook Time 4 minutes
Total Time 9 minutes
Servings 2
Calories 371kcal
Author Eva Burg

Ingredients

  • 2 organic eggs
  • 1-2 slices rye bread or rye sourdough bread
  • 1/2 avocado
  • 3 radishes sliced
  • Leafy greens rocket, spinach or watercress
  • White vinegar
  • Salt
  • Pepper
  • Chilli flakes

Instructions

  • In a small saucepan bring water to a boil, and season with salt and white vinegar.
  • Gently stir the water and carefully lower the eggs into the simmering water. Poach your eggs for about 3-4 minutes or to your liking. Remove the eggs with a slotted spoon and dry them on a piece of kitchen paper to drain any excess water.
  • Meantime spread the avocado over the rye bread, top with greens and radish.
  • Place the poached egg on top and sprinkle with sea salt, pepper and serve with chilli flakes.

Nutrition

Calories: 371kcal | Carbohydrates: 25g | Protein: 15g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 327mg | Sodium: 329mg | Potassium: 661mg | Fiber: 8g | Sugar: 2g | Vitamin A: 620IU | Vitamin C: 11.8mg | Calcium: 85mg | Iron: 3mg