Avocado & Poached Egg on Rye Sourdough
2 organic eggs
1-2 slices rye bread or rye sourdough bread
3 radishes sliced
Leafy greens rocket, spinach or watercress
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.
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