TIP: Be sure to only open and mash the avocado right before using. TIP: Only poach the eggs one at a time, to prevent them from sticking. TIP: Add some crumbled Feta to the avocado for another level of flavour.
Per Serving 518cals, 36.6g fat (8.4g saturated), 32.4g carbs, 3.6g sugars, 18.2g protein, 8.7g fibre, 0.66g sodium
|2 tsp sunflower oil|
|2 smoked bacon rashers|
|1 ripe avocado|
|2 thick slices of wholegrain bread, toasted|
|Juice of 1 lime|
|Salt and black pepper|
1 Heat the oil in a frying pan over a medium heat and cook the bacon for 5-7 minutes until crisp at the edges. Keep warm.
2 Bring a saucepan of water to the boil, then reduce the heat to a simmer. Swirl a slotted spoon around to make a whirlpool, then crack one of the eggs into a small cup. Slide the egg into the water and leave it to cook for four minutes until the white has set. Remove from the water with a slotted spoon and repeat with the other egg.
3 Mash the flesh of the avocado, then spread over the toast. Squeeze over the lime juice.
4 Add a rasher to each slice of toast, then top with a poached egg. Season with salt and pepper and serve warm.