Recipe: Balsamic Smashed Avo and Eggs on Sourdough

Looking for some Sunday morning breakfast inspo for tomorrow? Try this delicious suggestion from nutritionist Madi Sheppard.

Serves: 1
Time: 10 minutes

Ingredients

2 whole eggs 
2 slices dark rye sourdough bread
1⁄2 medium avocado
1⁄2 cup cherry tomatoes
1⁄2 cup spinach
1 tbsp balsamic vinegar
1 tbsp red onion (diced)
Salt, pepper, parsley and lemon juice to serve
1 lemon

Method

1. Pour water in a saucepan until approximately 5cm deep 
2. Place saucepan over low-medium heat and bring to a gentle simmer 
3. Crack one egg into a shallow bowl 
4. Use a wooden spoon to stir water and create a whirlpool and carefully tip the egg in 
5. Cook for 3 to 4 minutes or until white is set, then remove egg with a slotted spoon 
6. Repeat poaching steps with the second egg 
3. Mash avo in a separate bowl, add balsamic vinegar and stir through
4. Spray a little olive oil in a frypan and place over low-medium heat
5. Add cherry tomatoes to the pan and sauté for 4 -5 mins
6. Toast sourdough bread, top with balsamic avocado and serve with eggs, cherry tomatoes and spinach
7. Season with a little salt and pepper and a wedge of lemon