
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
Katische Haberfield
August 18, 2019 at 9:40 amThat looks delicious!