Recipes · Breakfast

Poached Eggs on Rye Bread with Avocado

Name: Poached Eggs on Rye Bread with Avocado
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 4 eggs; 2 slices rye bread; 1 ripe avocado; 150 g fresh spinach; 2 tsp extra virgin olive oil; to taste salt; to taste black pepper; 1 tsp sesame seeds

with sautéed spinach and sesame seeds

380kcal⏱ 15′total22gProtein22gCarbs24gFat

Method

Bring a pot of water with a splash of vinegar to a boil, then lower the heat.
Crack the eggs one at a time into a cup and gently slide each into the water. Cook for 3 minutes.
Toast the rye bread slices in a nonstick pan or in the toaster.
Slice the avocado and massage the spinach with a drizzle of oil, salt and pepper.
Lift the poached eggs out with a slotted spoon and place them on the bread.
Top with the avocado slices, spinach and a sprinkle of sesame seeds.
Serve immediately.

Make it yours

Adapt it to your macros.

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