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Recipe Of The Week - Poached Eggs & Avocado On Toast


Poached eggs have an air of sophistication about them, and yet they only take a matter of minutes. Combined with creamy avocado and crisp toasted bread, this is a winning dish. You can eat this for breakfast, brunch, lunch or even a light evening meal, the versatility of this meal is part of it’s charm – enjoy!





  • Adding a teaspoon of vinegar to the boiling water helps the eggs to stay in one piece whilst being cooked
  • You can use small bowls when poaching the eggs, or for even more simplicity, use large/deepish jar lids upside down
  • This recipe is rich in healthy heart fat, which is fantastic in principle, but therefore this is something to be mindful of and consequently, eaten in moderation
  • If you have the meal in the evening, add some quartered tomatoes and a grating of parmesan cheese



  • 2 eggs
  • 1 slice whole grain bread or 1 whole grain pitta bread
  • ½ avocado, sliced or mashed
  • 1 tsp vinegar
  • fresh herbs for topping, basil or parsley
  • pepper, to season

Serves 1


  1. Boil a pan of water with the teaspoon of vinegar, (enough to cover the eggs when they lay in the bottom). Drop the jar lids into the pan upside down. Once the water is boiling, turn off the heat and carefully crack the eggs directly into each jar lid. Pop a lid on the pan and leave for roughly 5 minutes (4 minutes for super soft, 4 ½ minutes for soft, and 5 minutes for semi-soft yolks)
  2. Whilst you are waiting for the eggs to poach, toast your bread and slice/mash your avocado and place over the toasted bread. Once the eggs are done, use a spatula to lift the eggs out of the water and gently separate from the jar lid
  3. Place the freshly poached eggs onto the avocado, season with pepper and freshly chopped herbs and serve immediately


Which seeds should you be eating for a boost in your wellbeing? 

How to ensure you get back on track after indulging in excess..

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