Turkey, egg & avo breakfast
- Total Time
Get set for the day ahead with this flavoursome breakfast of turkey, poached eggs and avocado on toast – what’s not to like?
Sliced Granary Bread80 g, 2 x 40g slices
Avocado pear¼ medium, peeled and stone removed
Wafer Thin Turkey2 slice(s)
Tomato1 small, thickly sliced
Egg, whole, raw2 medium, raw
Rocket1 portion(s), to serve
- Toast the bread.
- In a small bowl, mash the avocado, then spread it over the toast. Top with a slice of wafer-thin turkey and a slice of tomato.
- Crack the eggs into a pan of simmering water and poach for about 3 minutes until the whites are just set and the yolks are still soft. Remove from the pan with a slotted spoon and drain on a plate lined with kitchen paper.
- Put a poached egg on top of each toast slice. Season to taste and serve with some rocket on the side.