Poached eggs on avocado & feta toast

1 of 5-a-day avocado breakfast brunch fibre folate poached egg vegetarian

N/A

Source

Ingredients

2 tbsp white wine vinegar

2 large eggs

1 avocado

50g feta

1 tsp chilli flakes

juice ½ lemon

2 slices of sourdough

Method

Fill a large saucepan with water, add the vinegar and bring to a hard boil over a high heat. Once boiling, reduce the heat so the water is simmering, then use a spoon to swirl the water into a whirlpool. Crack in both eggs and cook for 2 1/2 mins.

Meanwhile, in a small bowl, mash the avocado, feta, chilli flakes and lemon juice, and season well with black pepper. Toast the bread.

Pile the avocado and feta on the toast, then put a poached egg on top of each.