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Poached eggs with Avo and Tomato

Prep Time:

10 Minutes

Cook Time:

10 Minutes


2 Servings


  • 2 tomatoes, halved

  • ½ tsp rapeseed oil

  • 2 large eggs

  • 1 small ripe avocado

  • 2 slices seeded wholemeal soda bread

  • 2 handfuls of rocket


Step 1

Heat a non-stick frying pan, very lightly brush the cut surface of the tomatoes with a little oil, then cook them, cut-side down, in the pan until they have softened and slightly caramelised. Meanwhile, heat a pan of water, carefully break in the eggs and leave to poach for 1-2 mins until the whites are firm but the yolks are still runny.

Step 2

Halve and stone the avocado, then scoop out the flesh and smash onto the bread. Add the eggs, grind over black pepper and add a handful of rocket to each portion. Serve the tomatoes on the side.

Kcal 385

Fat 20g

Carbs 31g

Protein 16g

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