Poached Eggs with Avocado, Rocket and Pan-Cooked Tomatoes

Lalkila Kitchen · Lalkila · Eggs · Vegetarian · Breakfast · Contemporary cooking · Western influenced

Poached eggs, avocado, wholemeal bread and pan-softened tomatoes make a contemporary breakfast with peppery rocket.

Ingredients

• 2 tomatoes, halved
• ½ teaspoon rapeseed oil
• 2 eggs
• 1 small ripe avocado
• 2 slices seeded wholemeal soda bread
• 2 handfuls rocket, washed
• Black pepper
• Water for poaching

Method

1. Brush tomato cut sides with oil. Place cut-side down in a nonstick pan and cook until softened and lightly browned.
2. Bring a saucepan of water to a gentle simmer. Crack eggs individually into a small cup, then lower carefully into the water.
3. Poach until both whites and yolks are firm. Lift out with a slotted spoon and drain.
4. Mash avocado onto bread. Add eggs and rocket, season with pepper and serve with the tomatoes.

Cooking notes

Prepare tomatoes first. Poach at a gentle simmer and cook whites and yolks firm.

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Source and adaptation

Adapted from Sara Buenfeld, Poached eggs with smashed avocado & tomatoes, Good Food. Original recipe.

Adapts the source's runny eggs to fully cooked eggs.

This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. FDA egg safety. The featured image is a generated illustration of this recipe.

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