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Autumn Breakfast Avocado Toast with Poached Eggs
Autumn Breakfast Avocado Toast with Poached Eggs

Autumn Breakfast Avocado Toast with Poached Eggs
A quick and nutritious breakfast featuring creamy avocado and perfectly poached eggs on whole grain toast.
Autumn Breakfast Avocado Toast with Poached Eggs

Provides a balanced mix of healthy fats, protein, and carbohydrates to fuel the morning and support energy levels for cycle training.

Ingredients:
1
Servings
  • 2
    slice
     whole grain bread
  • 1
    item
     avocado
  • 2
    item
     egg
  • 1
    tbsp
     lemon juice
  • 1
    tbsp
     olive oil
  • 100
    g
     cherry tomatoes
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 15 minutes
Autumn Breakfast Avocado Toast with Poached Eggs
Instructions:
  1. Toast the whole grain bread slices until golden brown.
  2. Mash the avocado in a bowl and mix with lemon juice, salt, and black pepper.
  3. Spread the avocado mixture evenly over the toasted bread slices.
  4. Bring a pot of water to a simmer and add a splash of vinegar.
  5. Crack each egg into a small bowl and gently slide into the simmering water.
  6. Poach the eggs for about 3-4 minutes until the whites are set but yolks remain runny.
  7. Remove the eggs with a slotted spoon and place on top of the avocado toast.
  8. Drizzle with olive oil and garnish with halved cherry tomatoes.
Nutrition Per Serving 400 g Per 100g
Energy 1000 kcal 250 kcal
Protein 20 g 5.0 g
Fibre 12 g 3.0 g
Salt 2 g 0.5 g
Sugar 5 g 1.3 g
Carbohydrates 80 g 20.0 g
Fat 70 g 17.5 g
  • 2
    slice
     whole grain bread
  • 1
    item
     avocado
  • 2
    item
     egg
  • 1
    tbsp
     lemon juice
  • 1
    tbsp
     olive oil
  • 100
    g
     cherry tomatoes
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Toast the whole grain bread slices until golden brown.

Mash the avocado in a bowl and mix with lemon juice, salt, and black pepper.

Spread the avocado mixture evenly over the toasted bread slices.

Bring a pot of water to a simmer and add a splash of vinegar.

Crack each egg into a small bowl and gently slide into the simmering water.

Poach the eggs for about 3-4 minutes until the whites are set but yolks remain runny.

Remove the eggs with a slotted spoon and place on top of the avocado toast.

Drizzle with olive oil and garnish with halved cherry tomatoes.

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