Toast with Poached Egg and Avocado
Preparation time: 20 minutes
It’s time for late lunch! Today I was inspired by a Delicious magazine post in FB. Of course, I change it a little bit;)
- 1 avocado
- 4 eggs
- 1 carrot,
- few raisins,
- a quarter of beetroot,
- a little bit arugula,
- sesame seeds,
- olive oil
- 4 slices of bread - I used buckwheat bread
Grate the carrot and beet. Mix them with arugula, raisins and roasted sesame seeds. Season with olive oil, vinegar and salt. Leave to set.
Cut thick slices of avocado.
Put the pan on the stove and pour a thin layer of olive oil.
Toast the bread slices on both sides. Then pour a little bit of olive oil and toast the avocado slices.
Divide bread slices in two dishes. Put a little bit of salad on top. Then arrange avocado slices.
Is you ar evegan you can stop here and enjoy your lunch. Otherwise continue with the eggs.
Bring a large pan of water to the boil, then add the vinegar. Crack in the eggs one at a time, then reduce the heat to a gentle simmer. Cook for 2-3 minutes until the whites set. Remove from the pan with a slotted spoon.
Put one poached egg on top of every slice.
Season with some salt and sesame seeds.
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