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Avocado Toast with Poached Eggs and Tomato
Avocado Toast with Poached Eggs and Tomato

Avocado Toast with Poached Eggs and Tomato
A nutritious breakfast combining healthy fats, protein, and carbohydrates.
Avocado Toast with Poached Eggs and Tomato

To provide a balanced meal with sustained energy release for morning cycle training.

Ingredients:
1
Servings
  • 2
    slice
     whole grain bread
  • 1
    item
     avocado
  • 2
    item
     egg
  • 1
    item
     tomato
  • 1
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 15 minutes
Avocado Toast with Poached Eggs and Tomato
Instructions:
  1. Toast the whole grain bread slices until golden brown.
  2. Mash the avocado in a bowl and season with salt and black pepper.
  3. Spread the mashed avocado evenly on the toasted bread slices.
  4. Slice the tomato and place on top of the avocado toast.
  5. Bring a pot of water to a simmer and add a splash of vinegar.
  6. Crack each egg into a small bowl and gently slide into the simmering water.
  7. Poach the eggs for about 3-4 minutes until the whites are set but yolks remain runny.
  8. Remove the eggs with a slotted spoon and place on top of the avocado toast.
  9. Drizzle with olive oil and sprinkle with additional black pepper if desired.
Nutrition Per Serving 450 g Per 100g
Energy 900 kcal 200 kcal
Protein 20 g 4.4 g
Fibre 12 g 2.7 g
Salt 1.5 g 0.3 g
Sugar 5 g 1.1 g
Carbohydrates 60 g 13.3 g
Fat 60 g 13.3 g
  • 2
    slice
     whole grain bread
  • 1
    item
     avocado
  • 2
    item
     egg
  • 1
    item
     tomato
  • 1
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Toast the whole grain bread slices until golden brown.

Mash the avocado in a bowl and season with salt and black pepper.

Spread the mashed avocado evenly on the toasted bread slices.

Slice the tomato and place on top of the avocado toast.

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 sprinkle with additional black pepper if desired.

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