Poached Egg with Avocado, Lime & Sweet Onion
Wake up to this delicious twist on the classic poached eggs on toast recipe, created by Kerry.
2 Ryvita Crispbread
1/2 ripe avocado
1 red onion
A sprinkling of cracked black pepper
A squeeze of lime
- Prepare the poached eggs by bringing a pan of water to the simmer. Crack both eggs into the water and leave to simmer gently for 3 minutes. Meanwhile, mash the flesh of the avocado in a bowl along with the squeeze of fresh lime & chopped red onion, and layer on top of the Crispbreads. Once the eggs are cooked, remove with a slotted spoon and delicately place one on top of each Crispbread. Sprinkle with some freshly cracked black pepper and finally, slice into the eggs to release the yummy yellow yolk. Morning bliss!
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