Poached Eggs on Avocado Toast

A simple, balanced meal

Supports recovery and steady energy. Ideal after training or as a reliable breakfast when you want something quick and nourishing.

Serves: 2

Prep time: 5 minutes

Cook time: 5 minutes

Ingredients

• 2 slices sourdough bread

• 1 ripe avocado

• Juice of ½–1 lime

• 2 eggs

• 1 tbsp white wine vinegar

• Sea salt

• Black pepper

Instructions

1. Toast the bread

   Toast the sourdough slices until golden.

2. Prepare the avocado

   Remove the avocado pit and either slice or mash the flesh.

   Mix with lime juice, salt and pepper.

3. Prepare the poaching water

   Bring a medium saucepan of salted water to a gentle boil.

   Reduce the heat and add the vinegar.

4. Poach the eggs

   Crack each egg into a small cup.

   Stir the water to create a gentle whirlpool and carefully slide the eggs into the water.

   Cook for 3–4 minutes.

5. Assemble the toast

   Spread the avocado on the toast.

   Lift the eggs out with a slotted spoon and place on top.

6. Season and serve

   Finish with salt and black pepper.

Portion Guide (per serving)

Protein: 1 palm

Carbohydrates: 1 cupped hand

Fats: 1–2 thumbs

Vegetables: ½ fist

Simple Adjustments

Increase protein → add smoked salmon or an extra egg

Increase carbohydrates → add another slice of toast

Increase fats → drizzle olive oil or add extra avocado