Poached Eggs With Tomato, Avo & Basil
A fresh summer breakky great for your body and mind!
- Time
- 15 minutes
- Serves
- 4
- Calories
- 301
Ingredients
- 8 eggs
- 1 cup basil leaves
- 4 truss tomatoes
- 2 avocados
- 1 tbsp caramelised balsamic vinegar
Method
- Heat a small pot of water until small bubbles are just lifting off the bottom then add a teaspoon of vinegar. At the same time heat a non-stick pan over a high heat.
- Crack 1 egg into a cup then gently lower the cup into the water and slowly pour the egg from the cup into the pot. you may be able to fit 1 or 2 more eggs into the pot at a time. Let them gently simmer until the white is cooked through and the yolk is still a little wobbly.
- Cut the tomatoes and avocados in half, peel the skin off the avocado and place them all cut side down into the pan. After about 1 minute, once they are starting to colour, flip them over and cook the other side.
- Place the tomatoes on the plate, slice and fan the avocado, add the eggs, torn basil leaves and drizzle with the balsamic.