• 2 slices lightly toasted sour dough bread per person
• Avocado slices
• Sundried tomato pesto
• 1 Egg ( soft poached )
• Salt and white pepper to taste
To poach egg, bring water to a very slow simmer in a deep pan. Add desert spoon vinegar. Crack egg into small bowl. Transfer gently to water. If needed spoon hot water over top to cook top of egg. Once cooked, remove with slotted spoon and put on kitchen paper to drain excess water.
Assemble with spreading pesto on warm toast, top with egg and 2 slices of avocado.
Season with salt and white pepper.
Sundried tomato pesto can be a little heavy on the oil. Reduce amount of pesto if you need to watch oils in your program. If you do not have pesto – try olive tapenade. Other combinations to consider are sweet corn, baby spinach and ricotta.
Gluten Free: no
Added Sugar: no
Lactose Free: no