Description
Seasoned avocado, with added goat cheese, olive oil, lemon juice and LSA (optional). Serve the avocado smash over tomato and top with poached eggs. If you are not paleo, serve with grilled garlic toast, otherwise omit. Healthy, quick and tasty. Enjoy with with a great cappuccino or latte.
Ingredients
- 4 Eggs At Room Temperature
- 1 Avocado, Ripe, Cut In Half, Seed Removed
- 1 teaspoon Sea Salt
- 1 teaspoon Ground Black Peeper
- 2 ounces, weight Goat Cheese
- 1 Tablespoon Olive Oil
- 1 Tablespoon Crushed Flaxseed (Linseed)/Sunflower Seeds/Almonds (optional)
- 1 Tablespoon Lemon Juice
- 2 slices Bread (if Not Paleo)
- 1 clove Garlic, Cut In Half Lengthwise
- 2 Tomatoes, Sliced Thick
Preparation
If your eggs are refrigerated, take them out to warm up to room temperature at least 30 minutes before poaching. FIll a deep pan 2/3 full with water and bring to the boil.
In the meantime, make the avocado smash. Scoop out the avocado flesh and place in a bowl. Add the sea salt, black pepper, goat cheese, olive oil and crushed flaxseed (linseed)/sunflower seed/almonds (if using) and lemon or lime juice. (The crushed seed mix is called LSA outside the US and is available from health food stores). Mash with a fork until well combined. Set aside.
If you are not paleo and desire a slice of toast, toast or grill your bread. When it is done, rub the toast with the cut garlic.
When the water in the pan boils, crack the eggs and carefully drop them into the water. When the water comes back to the boil, turn off heat and cook for an additional 3 minutes (4 minutes if extra large). The eggs should be slightly runny.
Place the toast (if using) on a plate and top with tomato slices. Place the avocado smash on top of the tomato and, using a slotted spoon, place the poached eggs on top. Season with salt and pepper.
